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Chicken cutlets with turmeric rice
30 mins
easy
Ingredients
6 chicken cutlets
1 cup jasmine rice
1 bunch broccolini
½ tsp turmeric
2 garlic cloves, minced
½ red onion, diced
500ml chicken stock
10g flat-leaf parsley, chopped
Method
Brown the chicken cutlets in a pan over medium heat, skin-side down first. Remove from the pan.
Cook the onion and garlic for 2–3 minutes.
Add the rice, turmeric and stock, then stir.
Return the chicken, skin-side up. Cover and bake at 180°C for 20 minutes, or until the rice is cooked.
Stir through the broccolini and parsley. Return to the oven uncovered for 5 minutes, or until the broccolini is tender.
