Moroccan Lemon Chicken

Ingredients
1kg Packet Boneless, Skinless Chicken Thigh Fillets
250ml (9fl oz) Hot Chicken Stock
1 Medium Onion (chopped)
3 Garlic Cloves (crushed)
1 Tablespoon Schartzs Pilau Rice Seasoning
2 Tablespoons Olive Oil
1 Large handful of Coriander or Flat leaf Parsley (chopped)
Half a Lemon (finely chopped)
Boiled Rice as required

Method
(1) Toss the chicken with the onion, garlic, rice seasoning and olive oil, in a microwave dish and cook in the microwave at 850w for 8 minutes, until everything begins to sizzle, and the chicken has started to change colour.

For the Sauce
(2) Toss the chopped lemon over the chicken, and pour in the stock. Give it a good stir round, then cover the dish with cling film. Pierce a few times to allow the steam to escape.

(3) Return to microwave for another 20 minutes until chicken is cooked. Leave dish to calm down for a few minutes, then stir in the coriander or parsley into the sauce.

(4) Serve with boiled rice.

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