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Spiced Rice Chicken

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25 g (1 oz) butter
1 tablespoon oil
350 g (12 oz) boneless skinned chicken breasts
1 onion, chopped
1 clove garlic, crushed
1 teaspoon each ground cumin and coriander
teaspoon ground ginger
teaspoon turmeric
150 ml ( pint) pure orange juice
450 ml ( pint) hot chicken stock
250 g (8 oz) long-grain rice
50 g (2 oz) sultanas
Salt and pepper to taste
Coriander leaves to garnish


Serves: 4


Place the butter and oil in a large bowl and microwave on HIGH for 1 minute. Cut the chicken into small pieces and add to the bowl with the onion and garlic. Cover and cook on HIGH for 5 minutes.

Stir in the spices, orange juice, stock and rice, season with salt and pepper, then cover and cook on HIGH for 15 minutes.

Add the sultanas, then leave to stand for 5 minutes. Garnish with coriander and serve with a cucumber salad. 

Preparation time: 10 minutes
Power setting: HIGH
Cooking time: 21 minutes
Standing time: 5 minutes

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