by Tamara Askew

Created on: January 30, 2007   Last Updated: May 04, 2007

Roast Honey Chicken with Basmati and Wild Rice

Estimated Preparation time = 3 minutes
Estimated Cooking time = 25-35 minutes

Ingredients

1-2 small or medium sized chicken fillet breasts
100g white wine
100g honey
1 lemon

2-3 cups of Basmati rice
cup Wild Rice
1 table spoon olive oil
1 Pts Boiled Water

Preparation

Pre-heat the oven to gas mark 7/200.

Pour in the white wine and honey in to a small pan, then put it on to boil. Continuously stir the mixture. Then chop the lemon in half and squeeze in the juice from one half. Turn down the heat and allow the mixture to simmer for 3-4 minutes and then take it off the heat. Taste it to make sure it is not bitter and add more honey if necessary.

Put the chicken fillets in to an oven proof dish at least 2 inches deep and the pour in the white wine and honey mixture over the chicken until it is submerged. Then place it in the oven for 25-35 minutes, or until it is thoroughly cooked.

Wait 15 minutes after putting the chicken in the oven.

Then get a large microwave proof bowl at least 6 inches in diameter and 5 inches deep and tip in all of the basmati and wild rice. Then pour in 1 pints of boiling water. Cover the bowl slightly and place in the microwave for 5 minutes, take the bowl out and stir it then place it back in the microwave for a further 3-5 minutes.

Serving

Make sure the rice is soft, firm but light, you may sieve the rice before serving if all the water has not been absorbed.

Check the chicken is cooked by cutting into the centre of the breast to make sure it is not pink.

Then spoon the rice and the chicken breasts on to a plate and ladle the sauce over the chicken. You may garnish with a slice of lemon. Voila.

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