Chicken with harissa & tomatoes
Quick and easy midweek chicken supper recipe, with just a little hint of spice
Yellow pepper rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 red pepperdeseeded and chopped
- thumb-size piece fresh root gingerfinely chopped
- 250g basmati rice
- 1 tsp turmeric
- 600ml vegetable stock
- 25g flaked almondtoasted
Nutrition: per serving
- kcal309
- fat7g
- saturates1g
- carbs58g
- sugars5g
- fibre0g
- protein7g
- salt0.2glow
Method
step 1
Heat the oil in a wide pan with a lid, then cook the onion, pepper and ginger together for 5 mins, stirring, until softened. Stir in the rice and turmeric for 1 min more, then pour over the stock. When the stock begins to simmer, cover with the lid.
step 2
Cook for 12 mins until the rice is tender and stock has been absorbed. If the rice is tender but a little stock remains, turn off the heat, cover again, then leave for 2-3 mins. Season and stir through the almonds to serve.
