Chicken & chickpea rice served in a bowl

Chicken & chickpea rice

  • Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus standing
  • Easy
  • Serves 2-3

Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas

Nutrition: Per serving (3)
HighlightNutrientUnit
low inkcal417
fat9g
saturates5g
carbs56g
sugars16g
fibre5g
protein24g
salt0.5g
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Ingredients

Method

  • STEP 1

    Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.

  • STEP 2

    Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock – if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.

Goes well with

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    Rating: 5 out of 5.7 ratings
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