2. Meanwhile, cook the rice in boiling salted water for 10-12 minutes, then drain. Set aside.
3. Heat the remaining oil in a pan and add the garlic and lemon zest and gently fry for 30 seconds, then add the rice and black beans and stir-fry together for 5 minutes. Season and stir in the lemon juice. Serve the rice with the chicken. Per serving 703kcals, 19.4g fat (3.8g saturated), 46.5g protein, 86.2g carbs, 1.6g sugar, 0.6g salt WINE NOTE This dish is great washed down with a cool lager but also makes a good partner with a juicy, full-flavoured Australian Chardonnay.
SMART COOK TIP If you like Caribbean flavours, try these sticky chicken drumsticks. Season 12 drumsticks and bake in a hot oven for 30 minutes. Brush on a mixture of 1 tsp cinnamon, 1 tbsp lemon juice and 2 tbsp honey. Put back into the oven and cook for 10-20 minutes until sticky and golden. Serve with the rice and beans from the Caribbean chicken recipe.
Today's recipe is taken from Delicious Magazine, which is on sale now at all good newsagents.
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|Publication:||Sunday Mercury (Birmingham, England)|
|Date:||Nov 29, 2009|
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