Recipe

Paprika & Turmeric Chicken

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Paprika & Turmeric Chicken

Spicy chicken fillets and Swiss chard with toasted sesame seeds, served with fluffy rice.


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Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • ½ tbsp x sesame seeds
  • ½ clove x garlic – peel, grate & chop finely
  • ⅛ x brown onion onion – grate finely
  • 1 tsp x Peru Spice Mix
  • ½ tsp x cayenne pepper (optional)
  • ½ sachet x tomato paste
  • ½ x lemon
  • 200g x chicken fillets
  • 3 tbsp x water (for the chicken mix)
  • 100g x Swiss chard – slice into ribbons (2cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 1 tbsp x sesame seeds
  • 1 clove x garlic – peel, grate & chop finely
  • ¼ x brown onion onion – grate finely
  • 2 tsp x Peru Spice Mix
  • 1 tsp x cayenne pepper (optional)
  • 1 sachet x tomato paste
  • 1 x lemon
  • 400g x chicken fillets
  • 6 tbsp x water (for the chicken mix)
  • 200g x Swiss chard – slice into ribbons (2cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice: Place a saucepan on medium-high heat and pour in the boiling water with a little salt. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut in half and juice. Set aside.

Step 4

Sesame seeds: Place a small pan on high heat and dry toast the sesame seeds until lightly browned – about a minute. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 5

Marinade: In a bowl, mix together the garlic, onion, Peru Spice Mix, cayenne pepper and tomato paste. Add the lemon zest, HALF the lemon juice, a glug of olive oil and mix well.

Step 6

Chicken mix: Mix the chicken fillets in with the marinade and season with salt and pepper to taste. Place a large frying pan on medium-high heat, cook the chicken for 2-3 minutes and add the water (see quantity above for the chicken mix). Turn the heat up to high and cook for another 3 minutes. In the last minute of cooking, turn the heat down to medium-high, add the Swiss chard and cook until the Swiss chard wilts, the sauce thickens, and the chicken cooks through. Add the REST of the lemon juice and season with salt and pepper to taste.

Step 7

Serve the chicken and Swiss chard in a bowl, topped with the toasted sesame seeds and the rice on the side.

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