Spiced rice with Lemon chicken

Gorgeous cumin infused spiced rice complimented by the brightly coloured grated carrots and lemon marinaded chicken. This dish works as a whole or with as different version of chicken (perhaps kebabs) because in my opinion, the rice is the star of the show.

Delicious cold the next day, this meal regularly makes in into my lunchbox for the week ahead. It's surprisingly easy to make too!

Just one tip, cut the vegetables BEFORE you start cook - this recipes likes the word 'meanwhile' and expects your chopping speed to be that of a french michelin star chef :)

Prep time: 20 mins

Cooking time: 35 mins

Ingredients (serves 4)

• 400g pack of chicken mini breast fillets (approx. 6 fillets)

• 1 tbsp sunflower oil

• 1 1/2 tsp ground cumin

• 2 garlic cloves, crushed

• 1 lemon, zest + juice

• 1/2 x 375g pack Basmati & Wild Rice (or 2 cups of any available rice)

• 1 large onion, finely sliced

• 15g unsalted butter

• 1 leek, halved and sliced

• 2 carrots, grated

• 1tsp ground cinnamon

• 2 handfuls of dried cranberries

• 3 tbsp natural yoghurt

Method

Preheat the oven to 200℃.

Toss the chicken in a bowl with 1/2 tbsp oil, 1/2 tsp cumin, the garlic and the juice of 1/2 lemon; season and set aside to marinade.

Put the rice in a large saucepan and cover with plenty of water. Bring to the boil and simmer for 20 mins until cooked; drain.

Meanwhile, heat the remaining 1/2 tbsp oil in a deep frying pan (I use a wok) over a medium-high heat. Add the onion and a pinch of salt; fry for 10 mins until just golden, stirring to ensure the onion doesn't stick. Add the butter, leek and carrot and frying for another 3-4 mins. Stir in the remaining 1 tsp cumin, the cinnamon and cranberries. Fry for another 2-3 mins. Stir through the drained rice and the remaining 1/2 lemon, seasoning if necessary.

Arrange the chicken fillets on a foil-lined baking tray and cook for 5-6 mins, until the juices run clear and there's no pink meat. Stir the lemon zest through the yoghurt.

Serve the chicken on top of the rice and the lemon yoghurt alongside.

RECIPE: Waitrose - Cumin and lemon chicken with spiced rice