May 20, 2015


Onion - 1
Butter - 100 gms
Long grain rice - 150 gms
Stock - 500 ml
Mixed herbs - 1 tsp
Salt and pepper
Fresh rosemary
Chicken joints - 4
Honey - 100 gms
Lemon juice of one


  • Preheat oven to moderately hot,400 F.
  • Chop and fry onion in 50 gms butter until soft.
  • Stir in rice and add stock, herbs and seasoning.
  • Transfer to casserole, add a little rosemary, cover and bake in centre of oven for 20 minutes.
  • Melt rest of butter in large frying pan. Gently brown chicken all over, then cover and cook on low heat for about 20 minutes or till tender. Remove and keep hot.
  • Heat honey, lemon juice and 4 small sprigs of rosemary with juices in pan. Boil gently until syrupy.
  • Pour sauce over chicken.
  • Serve with herb rice.

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