Cook our quick and easy chicken rice pot as a speedy midweek supper for the whole family. If the kids turn their noses up at chickpeas, try adding peas
Prep:15 mins
Serves 2-3
25g butter1 shallot, finely chopped1 skinless chicken breast (about 180g), cut into strips1 carrot (about 100g), cut into thin batons1 cinnamon stick1 strip lemon zest125g basmati rice2 heaped tbsp raisins or sultanas250ml chicken stock215g can chickpeas (drained weight 130g)
STEP 1Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.STEP 2Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock – if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.
