Description
This easy Indian-inspired weeknight supper takes just 35 minutes to get on the table and is a real crowd pleaser.
Ingredients
Scale
- 4–6 Skinless Boneless Chicken Thighs
- 1 x 150g (5 oz) Tub Funky Elephant Honey Spice Marinade
- 110g (4 oz) Brown Rice
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Large Carrots
- Splash Light Oil
- 1 tsp Ground Cumin
- 1/2 tsp Brown Mustard Seeds
- 1/2 tsp Ground Turmeric
- Sea Salt
- Juice of 1/2 Lemon
Instructions
- Pre-heat the grill to 200 degrees (390 Fahrenheit).
- Coat the chicken thighs with the marinade, and spread them out over the grill. Grill the chicken (no need to turn them over) for 25-30 minutes, until the chicken is cooked through and the marinate has turned ever so slightly crispy.
- Cook the rice in a pan full of boiling water for half an hour. I cook my rice in a load of water like pasta and then drain it; it is impossible to burn your rice this way.
- Meanwhile, deseed and slice the peppers, and peel the carrots. Slice them into thin matchsticks.
- Heat a splash of oil in a large frying pan over a medium high heat, and add the cumin and mustard seeds. Fry the spices until they’re aromatic, and add the veggies, turmeric, a generous pinch of sea salt and the lemon juice.
- Cook for roughly 20 minutes until the veggies are tender, but still have a little bit of bite to them.
- Serve everything up together on a warm plate.