Ingredients
- 2 tbsp olive
- 8 chicken drumsticks
- 1 parsnip
- 1 onion
- 1 tsp mixed herbs
- 2 tbsp wholegrain mustard
- 2 tbsp honey
- 2 tsp chicken stock
- 1.5 cups rice
- 1 carrot
- 1 broccoli
Directions
Preheat oven to 180C. Season chicken pieces well.
Heat oil in an ovenproof saucepan with
a lid, and brown the chicken pieces all over. You may have to do this
in batches. Remove chicken from pan and set aside.
Add parsnip, onion and herbs to pan
and sauté with a pinch of salt for 2-3 minutes. Place the browned
chicken and any juices, back into the pan with the vegetables. Add the
mustard and honey and mix well.
Mix the stock powder with 500mls of
hot water pour over the chicken mixture. Taste and season with salt and
black pepper and give it all a good stir.
Sprinkle in the rice, cover with lid and place in the oven.
Cook for 25 minutes or until the rice is soft and tender. Serve with steamed vegetables
Source: http://shop.countdown.co.nz/Shop/Recipe/1280
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