Lemon tarragon chicken on corn rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Tegel Chicken drumsticks or thighs; fresh or frozen |
| 1 | 500 gram jar Chicken Tonight Creamy Lemon simmer | |
| ; sauce | ||
| 1 | teaspoon | Chopped fresh tarragon; or 1/2 teaspoon |
| ; Greggs tarragon | ||
| 1 | Red onion; sliced | |
| Juice and zest of 1 lemon | ||
| 1 | tablespoon | Flour |
| 1 | teaspoon | Greggs lemon pepper seasoning |
| 2 | tablespoons | First Choice olive oil |
| Uncle Ben's boil-in-the-bag rice | ||
| 425 | grams | Watties corn kernels; drained |
| ½ | Red pepper; chopped | |
Directions
CHICKEN
RICE
Chicken:
Place the chicken onto a tray, dust with the flour and sprinkle with the lemon pepper.
Heat the oil in a saut‚ 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 saut‚ 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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