Green Rice and Roasted Lemon Chicken


Ingredients

For the Chicken:

  • Chicken (pieces of your choice)
  • Robertson’s Portuguese Chicken Spice
  • 7 colours spice
  • Salt and black pepper
  • Olive oil
  • Sliced lemon

For the Green Rice:

  • Nur Jahan Basmati rice
  • Vegetable stock (Imana)
  • Peas (fresh or frozen)
  • Basil (fresh)
  • Dill (fresh)
  • Parsley (fresh)
  • Salt and black pepper (to taste)

For the Roasted Butternut & Feta:

  • Butternut (cut in half and scored)
  • Paprika
  • Smoked Kashmiri chili
  • Salt and black pepper
  • Olive oil
  • Feta (crumbled)


Method

Season and Bake the Chicken:

  • 1.      Season the chicken with Portuguese chicken spice, 7 colours spice, salt, and black pepper. Drizzle with olive oil and add a few slices of lemon. Bake at 180°C for ± 1 hour,  or until the chicken is fully cooked and tender.
  • 2.     Meanwhile, cook Basmati rice in vegetable stock instead of plain water. Once the rice is fluffy, add in peas, chopped dill, chopped basil, and chopped parsley. Season with salt and black pepper to taste.
  • 3.     Mix well until evenly green and aromatic.
  • 4.      Serve the oven-roasted lemon chicken alongside a generous spoon of green rice and a wedge of roasted butternut with creamy feta.


 Roast the Butternut:

  • ·      Cut the butternut in half and score it with a knife.
  • ·        Season with paprika, smoked Kashmiri chili, salt, and black pepper.
  • ·        Drizzle with olive oil and roast alongside the chicken until tender.
  • ·        Once tender, remove from the oven, crumble feta over the top, and return to the oven for another 10–15 minutes until the feta starts to melt and blend with the butternut.