Wednesday, January 27, 2016

Easy Chicken & Edamame Pilaf For One


I hear people say all the time that they can't be bothered to cook for one, but it doesn't have to be as much of a chore as people think... Cooking something delicious is one of the most gratifying things you can do for yourself. Sitting down with a hot, steaming plate or bowl of something tasty that you made yourself is an accomplishment to be enjoyed and something worth savoring.

This dish is something I make myself for lunch quite often. It's easy, delicious and perfect for lunch or dinner. Treat yourself to this next time you're home alone at dinnertime - pump up the Spotify, pour yourself a glass of wine and enjoy a nice dinner with a side of peace & quiet!


Ingredients
1 shallot, finely chopped
2 tablespoons regular olive oil
1 boneless, skinless chicken breast
100g basmati rice
300ml chicken stock
50g frozen edamame or soya beans
500ml boiling water
Fresh dill, about 1/2 teaspoon finely snipped
3 tablespoons toasted almond flakes
Sea salt flakes & freshly ground black pepper


Method
1. Heat the oil in a heavy casserole with a lid over medium heat and fry the shallots until soft, but not browned. Add the chicken, season generously with salt & pepper and brown on all sides.

2. Add the rice and stir until all is coated with the oil and mixed well with the chicken and shallot, then pour in the chicken stock. Stir and bring to a simmer before clamping on the lid. Simmer covered for about 8 minutes, stirring once about halfway through the time.

3. Meanwhile, pour boiling water from a kettle over the edamame beans to thaw them out a bit. Leave them to soak in the hot water while the rice is simmering.

4. After the 8 minutes is up, stir in the edamame beans and cook for a further 3 minutes uncovered, stirring occasionally or until the edamame is warmed through.

5. Finally, stir in the fresh dill and half of the flaked toasted almonds. Sprinkle the rest of the almonds on top before serving.
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