A marinated chicken dish for any season.
Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 Fairtrade green tea bags||7 oz (200 g) Fairtrade basmati rice, rinsed|
|4 Fairtrade lemons, zest and juice||3 tbsp olive oil|
|2 tbsp Fairtrade runny honey||Half of a 1/2 oz (15 g) pack chives, chopped|
|4 chicken breasts, skinless and boneless||Salt and Fairtrade black pepper|
Place the green tea, lemon zest, and honey in a large dish. Pour over 200ml (7fl oz) of hot water.
Add the chicken once the mixture has cooled, and chill overnight, covered, in the fridge.
Place the rice in a pan when you are ready to make the chicken dish. Cook the rice according to the instructions on the pack and keep it warm.
Drain the chicken from the marinade while the rice is cooking. Discard the marinade. Pat the chicken dry and season it well.
Heat a griddle pan with 1 tbsp of the oil and cook the chicken breasts for 4–5 minutes on each side until thoroughly cooked.
Stir the lemon juice, the 2 remaining tbsp of olive oil and the chives into the rice and season well. Serve straight away with the grilled chicken on the side.
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