Serves 4
Cook time 60 minutes
Prep time 20 minutes
INGREDIENTS
8 chicken thigh cutlets, skin on
3 tsp sweet paprika
2 tbs olive oil
200g mixed mushrooms, chopped
3 chorizo sausages, chopped
1 leek, finely chopped
1 red capsicum, thinly sliced
400g can diced tomatoes
1 lemon, rind finely grated, cut into wedges
1 1/2 cups brown rice & lentil mix, rinsed
2 cups chicken stock
2 tbs chopped flat leaf parsley
METHOD
1 Preheat oven 180°C fan forced. Grease an ovenproof roasting pan. Sprinkle the paprika over the chicken and season with salt and pepper.
2 Heat half the oil in a large frying pan over medium-high heat, cook the chicken in batches for 2 minutes each side until browned. Remove to a plate. Add the remaining oil followed by mushrooms and chorizo to the hot pan, cook 3 minutes until lightly coloured. Reduce heat to medium, add the leek and capsicum, cook, stirring, for 2 minutes.
3 Stir in the tomatoes, lemon rind, brown rice & lentil mix and stock, bring to the boil. Transfer mixture to baking dish. Arrange the chicken on of the rice. Cover the dish tightly with foil. Bake 30 minutes. Remove the cover and bake uncovered a further 10-15 minutes or until chicken is cooked through and rice and lentils tender.
4 Scatter over the parsley and serve with lemon wedges.
The Carousel thanks SunRice and TV chef and Food author, Janelle Bloom for this recipe.
