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Lemon Tarragon Chicken on Corn Rice |
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Lemon Tarragon Chicken on Corn Rice - print recipe
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| Yield: |
| 4 |
| Ingredients: |
| CHICKEN |
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1 kg
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Tegel Chicken drumsticks or thighs, fresh or frozen |
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1
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500 gram jar Chicken Tonight Creamy Lemon simmer sauce |
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1 tsp
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chopped fresh tarragon, or 1/2 teaspoon Greggs tarragon |
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1
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red onion, sliced |
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Juice and zest of 1 lemon |
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20 ml
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flour |
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1 tsp
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Greggs lemon pepper seasoning |
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40 ml
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First Choice olive oil |
| RICE |
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Uncle Ben's boil-in-the-bag rice |
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425 gm
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Watties corn kernels, drained |
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1/2
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red pepper, chopped |
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| Method: |
Chicken:
Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.
Heat the oil in a saute pan. Add the chicken and brown over a medium-high heat, turning occasionally.
Add the onions, lemon juice and zest and the simmer sauce.
Cover and simmer for 15-20 minutes until the chicken is cooked (no pink juices) and the sauce rich and creamy.
Add the tarragon.
Rice:
Cook enough rice for 4 people.
Place 1 tablespoon olive oil into a saute pan or wok. Add the pepper, corn and rice. Stirfry until hot.
Serve onto heated plates topped with the chicken and lemon tarragon sauce.
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