One pot Moroccan chicken

Serves: 2

Points per serving: 7

Prep time: 30 min

Cook time: 25 min

• 325 g Chicken Thigh, Skinless, Boneless, raw

• 4 spray(s) Calorie controlled cooking spray

• 1 large Onion(s), chopped

• 1/2 medium Red pepper(s), deseeded and sliced into thin rings

• 2 clove(s) Garlic, chopped

• 1 teaspoons (level) Coriander, Dried

• 1 teaspoons (level) Thyme, Dried

• 100 g Tilda Brown Basmati Rice

• 150 ml Unsweetened Orange Juice

• 1 cube(s) Vegetable stock cube(s), make up to 100ml with hot water

• 50 g Mango, sliced thinly and diced

• 3 sprig(s) Coriander, fresh, leaves removed

• 1 pinch Salt

• 1/2 teaspoons Black pepper

1. Spray the chicken with the cooking spray. Heat a lidded flameproof casserole dish or heavy based saucepan over a medium heat then brown for 3 minutes on each side until golden. Remove from the pan and set aside, covered.

2. Spray the casserole dish with the cooking spray. Add the onion, cover and cook for 6 minutes, stirring occasionally and adding a splash of water if the onion starts to stick. When the onion has softened, stir in the red pepper, garlic, ras-el-hanout, ground coriander, thyme and rice. Cook for 2 minutes until the rice is opaque.

3. Pour in the orange juice and stock, stir and then bring to the boil. Place the chicken on top of the rice and reduce the heat to the lowest setting. Cover and cook for 20–25 minutes or until the rice is tender and the chicken is cooked through.

4. Divide the rice and chicken between two serving plates. Season to taste and then scatter the mango and fresh coriander over the top.

Notes

If freezing, transfer to a freezerproof container. Before serving, defrost thoroughly and then put in a casserole dish. Add a splash of water to prevent the rice from sticking then cover and reheat over a medium-low heat until piping hot.