Monday, February 2, 2009

Ginger and lime chicken

Cooking Time 20 minutes

Ingredients (serves 4)
* 2cm piece ginger, peeled, grated
* 1 teaspoon sesame oil
* 1 lime, juiced
* 500g chicken thigh fillets, trimmed
* 1 brown onion, finely chopped
* 1 1/2 cups jasmine rice, rinsed
* 2 1/4 cups salt-reduced chicken stock
* olive oil cooking spray
* 1/3 cup coriander leaves
* 2 tablespoons slivered almonds, toasted
* 1 bunch Asian greens, steamed (see note), to serve

1. Combine ginger, sesame oil and 2 tablespoons lime juice in a ceramic bowl. Add chicken and turn to coat. Cover and refrigerate for 1 hour, if time permits.
2. Combine onion and 1 tablespoon cold water in a saucepan over medium heat. Cover and cook for 2 to 3 minutes or until onion is tender. Add rice and stir to coat. Increase heat to high. Add stock and bring to the boil. Reduce heat to low. Cover and cook for 15 minutes or until stock is absorbed. Remove from heat and stand for 5 minutes.
3. Meanwhile, preheat barbecue grill or a chargrill pan over medium-high heat. Spray both sides chicken with oil. Grill for 3 minutes each side or until cooked through.
4. Using a fork, stir rice to separate grains. Add coriander and season with salt and pepper. Spoon pilaf onto plates. Thickly slice chicken and arrange over pilaf. Sprinkle with almonds. Serve with Asian greens.

Notes & tips
* To steam Asian greens, rinse under cold water. Place, with water clinging, in a freezer bag and twist top to secure. Microwave on HIGH (100%) for 1 1/2 to 2 minutes or until just tender.

Super Food Ideas - Page 37
Recipe by Kerrie Sun


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