Maureen's Mustard Chicken, Red Onion Rice And Choc Pud Recipe
Servings: 2
Ingredients
- 115 gm Easy cook rice A few fresh basil leaves
- 3 Tbsp. Extra virgin olive oil
- 1 x Red onion, minced
- 2 x Chicken thighs, about 300g, boned and skinned
- 100 ml White wine
- 1 dsh Worcestershire sauce
- 200 gm Creme fraiche
- 2 Tbsp. Wholegrain mustard
- 1 x Courgette
- 55 gm Butter
- 55 gm Caster sugar
- 1 x Egg
- 55 gm Self raising flour
- 25 gm Cocoa pwdr Finely grated zest of 1 orange Salt and pepper
Directions
- 1 Cook the rice according to the packet instructions and drain. Line a ramekin dish with clingfilm and lay the basil leaves on the clingfilm to cover.
- 2 Heat 1 tbsp extra virgin olive oil in a frying pan, add in the minced onion and cook gently for a few min to soften. Mix the onion into the liquid removed rice, season and pack the rice into ramekin.
- 3 Cut the chicken thighs into strips. Heat 1 tbsp extra virgin olive oil in a frying pan and cook the chicken for a few min till cooked through.
- 4 Remove the chicken from the pan, add in the white wine, dash of Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to the boil. Season.
- 5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp extra virgin olive oil in a wok, add in the courgette ribbons and stir fry quickly till tender.
- 6 Return the chicken to the pan, stir and serve on a plate. Turn the ramekin out onto the plate, peel off the clingfilm and serve with the courgette ribbons.
- 7 For the Chocolate Pudding: Place the butter and caster sugar in a food processor and blitz together. Add in the egg, self-raising flour and cocoa pwdr and blitz again till smooth.
- 8 Tie a piece of greaseproof paper around the outside of a greased ramekin dish to make a 'collar' and fill the dish with mix.
- 9 Cook in the microwave in high power/800W for about three min, or possibly till the sponge is well risen and cooked through.
- 10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the sponge out of the dish and serve with the creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 2 servings | |
| Calories 751 | |
| Calories from Fat 466 | 62% |
| Total Fat 52.65g | 66% |
| Saturated Fat 19.96g | 80% |
| Trans Fat 0.1g | |
| Cholesterol 190mg | 63% |
| Sodium 666mg | 28% |
| Potassium 710mg | 20% |
| Total Carbs 46.17g | 12% |
| Dietary Fiber 3.5g | 12% |
| Sugars 17.5g | 12% |
| Protein 16.61g | 27% |
