Chicken and Chickpea Rice

• butter↗25g g
• shallot↗1

  finely chopped

• skinless chicken breast fillet↗1

  (about 180g), sliced into strips

• carrot↗1

  (about 100g), sliced into thin batons

• cinnamon stick↗1
• lemon zest↗1 strip
• basmati rice↗125g g
• raisins↗2 heaped tbsp tbsp

  or sugar raisins

• chicken broth↗250ml ml
• chickpeas↗215g can g

  (weight after draining 130g)

Step-by-step instructions

1. 1

   Heat half the butter in a pan with a lid. Sauté the shallot for a few minutes, then add the chicken and carrot. Cook the vegetables until browned, then add the cinnamon and lemon zest, and season well. Add the rice and raisins, then pour in the broth and bring to a gentle boil.

2. 2

   Scatter the chickpeas on top, then cover with the lid. Cook for 15 minutes over low heat until the rice absorbs all the broth – if the rice is still firm, add 50 ml water. Let stand for 5 minutes, then fluff the rice. Add the remaining butter in drops, then serve.