±600gm chicken breasts
2 large onions
1 tsp crushed garlic (optional)
1 cup frozen peas
± 12 pitless green olives, sliced
grated rind and juice of 1 lemon
3 Tblsp chopped parsley
½ - 1 cup chicken stock
2 tsp paprika
300gm rice
pinch turmeric
Method
Peel and cut the onions into eighths.
Cut the chicken into bite size pieces (or you leave the breasts whole, if you prefer).
Grate or zest the lemon peel, and then squeeze the juice into a large bowl.
Add the peas, parsley and paprika to the lemon juice.
Mix well to combine.
Spray a pan with cooking spray.
Lightly fry the onion and garlic until the onion is soft.
Pour the contents of the lemon bowl into the onion pan.
Add about ½ the stock.
Bring to the boil, then simmer for about 30 mins, or until the chicken is done.
Add more stock as required
Boil the rice, adding the turmeric to the water.
Drain when tender.
Add the sliced olives to the chicken.
Check seasoning – add salt, pepper and/or more paprika to taste.
Serve chicken with rice, and a side salad if desired.
I’ve always been a bit wary of paprika – but the flavour is surprisingly mild.
It gives the chicken a rosy glow.
You need a side salad with this to boost your daily veg consumption.
