Method

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

 

1. Place chicken in a plastic bag and pour over 1/4 cup stock and the spice mix.  Toss to coat thoroughly.  

 

2. In a saucepan add remaining stock, garlic, onion, carrot, eggplant and tomatoes.  Bring to the boil, stirring occasionally. Stir in rice, cover, reduce heat to low and cook for 10 minutes or until rice is tender.

 

3. Meanwhile barbecue, grill or pan fry chicken for 10 – 15 minutes or until cooked through, brushing regularly with the marinade. Wrap in foil to keep warm.

 

4. Stir parsley and nuts through the rice and allow to stand for 5 minutes,

 

5. Slice the chicken then serve on top of the rice.

This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.