for 4 person

Rice

1 tbsp	olive oil
3	spring onions incl. green parts, cut into rings, greens set aside
250 g	long grain rice (e.g. parboiled)
6 dl	water, hot
¾ tsp	salt
	salt and pepper to taste

Chicken

	oil, for frying
4	chicken breasts (approx. 130 g each)
½ tsp	salt
a little	pepper
2	red onions, halved, cut into strips
1	garlic clove, thinly sliced
1	organic lemon, grated zest and the juice
1 ½ dl	chicken bouillon
2 ½ dl	low-fat coconut milk
½	organic lemon, sliced

How it's done

Rice

Heat the oil in a pan. Sauté the onions for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and simmer over a medium heat for approx. 20 mins. until all the liquid has been absorbed, season.

Chicken

Heat the oil in a pan. Season the chicken, brown for approx. 2 mins. on each side, remove and place in an ovenproof dish. Reduce the heat, sauté the onions and garlic for approx. 5 mins. Pour in the lemon juice, reduce slightly. Add the stock, coconut milk and reserved lemon zest, bring to the boil. Arrange the lemon slices on top of the chicken, pour the sauce over the top.

To cook in the oven

Approx. 15 mins. in the centre of an oven preheated to 160°C. Remove from the oven. Serve the chicken breast with the rice, garnish with the reserved onion greens.

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