With savoury rice
This a quick and easy dish full of flavour and ideal for lunch or as a light supper
If you want for more people just increase the ingredients accordingly (x2/x3/x4)
1 Small chicken breast cut into four pieces
4 rashers of bacon
1 Tomato halved
2 Whole button mushrooms
2 pieces of green pepper cut from a medium size pepper
Piece of leek approx 6cm long cut into three rings
1 red Chilli pepper
FOR THE RICE
1 cup full of long grain rice
Small onion finely chopped
Garlic clove finely chopped
Rest of the green pepper finely chopped
Two button mushrooms finely sliced
50 gms frozen peas
2 bay leaves
½ ltr of chicken stock
½ chicken stock cube
Saffron or Turmeric
Step by Step Instructions
Preheat oven to 180/Gas 4
Wrap each piece of chicken in a rasher of bacon
Assemble with the prepared vegetables on a long metal skewer as in the picture
NOTE if you don’t want the leek to be crunchy, blanch in boiling water for 2 minutes
In a separate oven pan add some olive oil and place the kebab.
Season with salt and pepper and brown on both sides ( 30 seconds each side.)
Put in the oven for 15/20 minutes
In an oven proof fry pan pour a glug of olive oil
Add the chopped ingredients of onions, garlic, pepper and onions and sauté for two minutes.
Add the rice and stir
Add the chicken stock (If you do not have chicken stock put a whole chicken cube into ½ ltr of water)
Stir the rice and sprinkle with the ½ stock cube, black pepper and add the bay leaves and the frozen peas.
Place in the oven.
When the rice is cooked, remove from pan and place on the base of a long plate.
Place the kebab on top (as picture)
I served mine with a yoghurt and coriander dressing.
Bon Appétit !