Lemon herb chicken with almond pilaf

Ingredients 

•  2 teaspoons finely-grated lemon rind
•  1/4 cup lemon juice
•  12 (1.2kg) chicken thigh fillets, trimmed
•  1/4 cup olive oil
•  1 large brown onion, thinly sliced
•  2 garlic cloves, thinly sliced
•  pinch saffron threads
•  2 tablespoons honey
•  4 cups Campbell's Real Stock Chicken
•  10g butter
•  1 small red onion, finely chopped
•  2 cups SunRice Basmati Rice
•  1/2 cup blanched almonds, toasted
•  1/2 cup (75g) pimento-stuffed green olives
•  2 tablespoons chopped fresh flat-leaf parsley leaves

Method

Step 1
Place lemon rind and juice in a large glass or ceramic bowl. Season with salt and pepper. Add chicken. Turn to coat. Cover and refrigerate for 30 minutes, if time permits.
Step 2
Heat half the oil in a large, non-stick saucepan over high heat. Cook chicken, in batches, for 2 minutes each side or until golden brown. Remove to a bowl.
Step 3
Reduce heat to low. Add brown onion, garlic and 2 teaspoons of oil. Cook, stirring occasionally, for 10 minutes or until onion is soft. Add saffron and honey. Stir to coat onion. Return chicken and juices to pan with 1 cup of stock and 1/2 cup water. Increase heat to medium-high. Simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce has reduced slightly.
Step 4
Meanwhile, heat butter and remaining oil in a non-stick saucepan over medium-low heat. Add red onion. Cook, stirring, for 5 minutes or until softened. Add remaining stock and 1 cup cold water. Increase heat to medium. Add rice. Cover and cook for 20 minutes. Stir in almonds.
Step 5

Add olives to chicken. Cook for 5 minutes or until heated through. Remove from heat. Stir in parsley. Serve chicken with almond pilaf.



Nutrition

Energy 3040kJ	Fat saturated 6.80g
Fat Total 30.00g	Carbohydrate sugars g
Carbohydrate Total 68.10g	Dietary Fibre 3.70g
Protein 44.70g	Cholesterol 164.00mg
Sodium 1358.00mg

Source:

http://www.taste.com.au/recipes/18477/lemon+herb+chicken+with+almond+pilaf