I mentioned in my last post about starting a few new "blog features" including the Weekly Look at the Cook Book and now I'm introducing another. I'm fed up with buying cooking magazines, folding over pages while saying to myself "can't wait to try that one" and then never actually making it. I've decided to make a bit of a feature on the blog called "Magazine Mondays" where I'll share the results of a recipe from one of the magazines each Monday.
Today's recipe is taken from the March 2008 issue of Easy Food. I had to half the recipe seeing as the original was meant for 4 and there is only 2 of us... yes we can eat a lot but not that much. It was delicious and fantastically simple to put together, thought needed a little more time in the oven than the magazine had said (I've edited that in the recipe below already)
Lemon and Garlic Chicken with Rice.
1 tbsp olive oil
2 chicken breasts, skinned and cut into 2 or 3
1/2 onion, chopped
2 garlic cloves, minced
200g cooked brown rice
2 tbsp lemon juice
375ml chicken stock
1/2 lemon quartered
1/2 cup of cooked peas
salt and pepper
freshly chopped parsley to garnish
1. Preheat oven to 180˚C.
2. Heat the oil on a large frying pan. Put the chicken in the pan and cook for 4 mins on each side until lightly browned. Remove the chicken and set to the side.
3. Cook the onion and garlic in the pan for 3 or 4 minutes.
4. Place the onion, garlic, chicken,brown rice, lemon juice, chicken stock and lemon quarters into a deep oven dish and bake for 30 minutes.
3. Remove the dish from the oven. Add the peas , season and garnish with parsley.