Ingredients: Serves 1
3 chicken thighs
1 mug brown rice
1 mug frozen peas
A few splashes of lemon juice
2 spring onions
A handful of fresh herbs (flat leaved parsley, coriander or chives are all good.
Lemon, chicken, rice and peas are natural partners and popular with all ages. The flavours can be stepped up if you prefer and using different herbs such as coriander or tarragon is a winning combo.
Cook off the chicken in the oven with the skin on at 180ºC for 30 minutes.
Cook the rice in 225ml of water. Drain when ready and keep warm in the lidded pan
Pop the frozen peas in the microwave on high for 3 minutes
Wash, top, tail and chop the spring onions
Finely chop the herbs.
Back to the chicken… Make sure the meat juices are clear and the thighs are hot all the way through.
Remove the skin and any visible fat. Take the meat off the bone and chop into small pieces Mix rice, onion, peas and chicken. Season with lemon juice, salt, pepper and fresh herbs.
This is also good cold. Cool all the ingredients before you combine them. To cool rice quickly drain the hot rice from the pan into a colander then run cold water through it until it’s cool. Drain then put in a food box and refrigerate immediately.