Recipe

Roast Chicken Green Rice and Lemongrass

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Roast Chicken Green Rice and Lemongrass

There's something soothing about roast chicken, crispy skin, juicy brown meat all the comforts in flavor and this week we have paired it with green rice and zingy lemongrass and scallion sauce.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • ½ x Onion - large dice
  • 1 clove x Garlic - chopped
  • 20g x Ginger Paste
  • 100g x Jasmine Rice
  • 50ml x Soya Sauce
  • 100g x Edamame - take from freezer
  • 100g x Tenderstem broccoli - each stem cut into three
  • 1 stalk x Spring Onion - finely chopped
  • ½ stalk x Lemongrass - outer layers removed, finely chopped
  • 5g x Coriander - chopped
  • 1½ cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 1 x Onion - large dice
  • 2 cloves x Garlic - chopped
  • 40g x Ginger Paste
  • 200g x Jasmine Rice
  • 100ml x Soya Sauce
  • 200g x Edamame - take from freezer
  • 200g x Tenderstem broccoli - each stem cut into three
  • 2 stalks x Spring Onion - finely chopped
  • 1 stalk x Lemongrass - outer layers removed, finely chopped
  • 10g x Coriander - chopped
  • 3 cups x Water (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well.

Mariella's Tip

Lemongrass has a lovely fresh and fragrant flavour be sure to chop it up really finely and try not using any really tough layers.

Step 1 - Crispy Roast Chicken

Season your chicken leg quarters with salt and pepper. Place skin down on an oven tray and pop into the oven for 40-45 minutes, flipping them over halfway through. You can place your chicken on a foil-lined oven tray to make cleaning afterward a breeze.

Step 2 - Ginger Jasmine Rice

Before cooking, use a colander to rinse your rice until the water runs clear. Place your rice and water in a medium saucepan over medium heat and cover with a lid. Once it comes to the boil, reduce the heat to low and cook until all the water has been absorbed and the rice is soft, about 12-15 minutes. If not done to your liking, add small amounts of water at a time and continue cooking till soft and sticky. Meanwhile, heat a large casserole pan over med-high heat, add a drizzling of olive oil and cook your diced onion, chopped garlic and ginger paste for 3-4 minutes until fragrant, now add your edamame and tenderstem broccoli with a dash of water and cook for 4-5 minutes until tender and your water has evaporated. Remove from the heat and once your jasmine rice has cooked drain it through a colander (if need be), and then mix into your aromatic base and chopped coriander, tasting, and seasoning with salt and pepper.

Step 3 - Lemongrass and Soya Sauce

Heat a small saucepan over med-high heat, add a good few glugs of olive oil and once your oil is warm add your chopped lemongrass and chopped spring onion and cook for 2-3 minutes before removing your pan from the heat and mixing through your soya sauce.

To Serve

Divide your ginger jasmine rice amongst your servings top with your crispy roast chicken and drizzle over your lemongrass sauce.