- 2 x chicken supremes with skin on (you can also use chicken thighs with bone in and skin on)
- 1/2 cup of chopped herbs (It’s lovely with a mix of Mint, Parsley and Coriander)
- 2/3 cup Plenty Macadamia Oil
- Zest of one lemon (Do this before you halve and juice it)
- 1/3 cup lemon juice
- 1 tbsp of chopped preserved lemons
- 2 medium cloves of garlic crushed
- Cracked fresh pepper and salt to taste
- 2 French shallots finely chopped
- I cup Jasmine rice
- 1 1/2 cups of chicken stock
- Small handful chopped parsley
- 1 tbsp macadamia oil
- 1 tbsp butter
- Preheat your oven to 180oC.
- Combine all herb salsa ingredients together in a bowl and mix well. Reserve half the mixture for later and mix half with the chicken pieces in a covered container or snap lock bag. Place in refrigerator for 30 mins to a maximum of 2 hours. (Any longer than this and the meat will toughen).
- Once the chicken has marinated to your satisfaction, heat a non stick or cast iron pan on the stove with a swirl of Macadamia oil. Brown the chicken on both sides.
- Get the Pilaff started. Soften shallots in a pan with oil and butter. Add the rice. Coat with oil and butter and then add all the stock. Turn it right down and put the lid on. Bring to boil and reduce to simmer. Cook for about 20 minutes. Remove from heat, fluff with a fork. You can rest it for a few minutes before you serve.
- Somewhere not too long after starting to tend to the Pilaff, above, you will need to put the chicken on the oven dish in a pre-heated 180 degree oven for 15 minutes. Hint: Time it so you put the chicken in the oven while you are cooking the pilaff so that the chicken has time to rest for a few minutes but all is ready to plate when the pilaff is done. Add parsley at the end and season with pepper and salt to taste.
- When the rice is nearly cooked, blanch some stalks of broccolini or other fresh vegetable should you wish