My son Ted, who is 11, loves my rosemary and garlic chips. Well actually he loves a certain burger restaurants rosemary chips. Ted explained to me that my version come a close second. As he like this flavour combination I decide to try it in a rice dish.
It’s a risky business with Ted trying new dishes but I felt he may like this one. Ted did eat a little bit of the rice and said it was ok. On the side of the table my husband Howard and I gobbled this meal up. We loved it and of course we had to share the recipe with you. Below is a video and recipe for you.
Do you enjoy the flavour combination of rosemary and garlic and if so, what foods do you enjoy it in/on? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Small mixing bowl
- Spoon teaspoon
- Baking tray
- Sharp knife
- Chopping board
- Colander
- Saucepan
- Stirring spoon
Ingredients
- Chicken Breasts x 500g
- Olive oil x 2 – 4 tbsp (plus extra for the saucepan)
- Mild or hot chili powder x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1 tsp
- Dried oregano x 1 tsp
- Brown rice x 300g
- Onions x 1
- Garlic x 4 – 8 cloves
- Courgette x 1
- Rosemary x 2 – 4 sprigs
- Salt and pepper to taste
Method
- Preheat the oven to 200°C and place a baking tray in too.
- In the small bowl mix together the olive oil, mild or hot chili powder, ground cumin, ground coriander, smoked paprika, dried oregano and salt and pepper to taste.
- Remove the packaging from the chicken breasts place on the plate and pour over the Mexican spice mix.
- Spread the mixture as evenly as possible across the chicken breasts.
- Once the oven has preheated remove the tray and place the chicken into it.
- Cook for 25 – 30 minutes or until the juices run clear from the chicken.
- While the chicken is cooking peel, slice and dice an onion.
- Peel and grate the courgette.
- Next peel the garlic and slice the cloves.
- Remove the leaves from the rosemary by pulling from the top downwards.
- Set these ingredients to one side.
- Put the large saucepan onto a high heat on the hob.
- Add oil to the base and leave to heat up.
- Once the pan is hot add in the onions and fry until they start to soften.
- Now add in the garlic and fry until it starts to turn golden brown around the edges.
- It should only take 30 seconds to a minute or so for this to happen.
- Add in the courgette and fry for a further few minutes to heat the courgette through.
- Measure your rice and pour it into the sieve.
- Wash the rice through twice under a tap.
- Put the washed rice into the saucepan.
- Fry until it starts to turn see through.
- Again it should only take 30 seconds to a minute or so for this to happen.
- Start by measuring two centimetres on a wooden spoon.
- Flatten the rice down as much as possible until it’s all even spread across the base of the pan.
- Place the wooden soup on top of the rice.
- Now carefully pour over the stock until it’s level with the line on the spoon.
- The water should be 2 centimetres above the above the top of the rice.
- Once it is 2 centimetres above the top of the rice put the lid and bring it to the boil.
- When it starts to boil turn the saucepan down and leave to simmer.
- Let it simmer until all the liquid has disappeared.
- Chop the rosemary and add to the rice.
- Remove from the heat and put the lid back on to keep warm.
- When the chicken is cook remove from the oven and leave to sit for 5 – 10 minutes.
- Slice the chicken and serve with the rice.
- Then enjoy.
Harissa Spice Chicken with Rosemary and Garlic Rice was a delicious dinner. It was very easy to prepare and cook. I would not recommend making extra of this dish and freezing it. Rice is not a great ingredient to freeze when it’s cooked. It’s best to eat this meal made fresh and finish any leftovers the next day. Plus it make delicious leftovers too. However you decide to eat this dish, as always. please enjoy. Thank you xxx
Googies Kitchen Life 