8 recipes
Page 1
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Thai-Inspired Chicken and Cabbage Salad
alexandracooks.com
Pineapple Sriracha Chicken Salad
insidebrucrewlife.com
Weight Watchers Thai Chicken Salad Recipe
theinspirationedit.com
One Pan Moroccan Chicken and Couscous
cookingclassy.com
Mexican Chicken Soup
splendidtable.org
How to Cook Spaghetti Squash 4 Ways
thegirlonbloor.com
Chicken Tortilla Soup
today.com