Cumin & Lemon Chicken with Spiced Rice

Serves 2

Ingredients
1 Chicken breast cut into slices
Olive oil
¾ tsp ground cumin
1 garlic clove, crushed
½ lemon juice
100g Tilda basmati & Wild Rice
½ large onion
10g unsalted butter
½ leek, halved and sliced
1 carrot, grated
½ tsp ground cinnamon
25g dried cranberries
½ a 25g pack parsley
Flaked Almonds

1. Toast the almonds and set aside.

2. Toss the chicken in a bowl with ¼ tbsp oil, ¼ tsp cumin, the garlic and half the lemon. Put
aside to marinade.
3. Put rice in saucepan and cover with water. Bring to boil and simmer for 20 minutes. Drain.
4. Heat small amount of oil and fry onion and a pinch of salt for 10 minutes until golden.
5. Add butter, leek and carrots. Fry for 3-4 minutes.
6. Stir in remaining ½ tsp cumin, the cinnamon and cranberries. Fry for another 2-3 minutes.
Stir mixture through the rice with remaining lemon juice. Check seasoning. Keep warm.
7. Quickly fry the chicken pieces.
8. Toss parsley through the rice. Serve. Sprinkle almonds on top, then chicken pieces.