Serves 6 - Ready in 35 minutes
Ingredients:
- 2tbsp olive oil
- knob of butter
- 2 small onions, finely sliced
- 350g basmati rice
- 400g tin chopped tomatoes
- 400ml chicken stock
- salt and ground black pepper
- 4 chicken breasts, sliced
- 3-4 sprigs fresh thyme
- handful large green olives, pitted
- zest and juice of a large lemon
- small bunch fresh parsley, finely chopped
Method:
- preheat the oven to 190c/fan170c.
- Heat the oil and butter in a medium casserole dish and gently fry the onions for about 10 minutes until soft and golden.
- Add the rice and stir for 30 seconds then pour over the tomatoes and stock. Season well. Stir in the chicken, thyme, olives and lemon zest. Bring to the boil, cover with a lid and put in the oven for 35-40 minutes until the rice is cooked and all the liquid absorbed.
- Leave to stand for a 5 minutes then fluff with a fork and add the lemon juice and parsley.
