I think I have just discovered my signature dish? Perfect, on the healthy side, low in sugar and I made it! Yes I made it! It’s my Moroccan Chicken with Coconut Rice, Lemongrass, Kidney Beans and Chickpeas. I’m just impressed I made the coconut rice all on my own! Well, I had a little help from a fabulous friend of mine who told me how to make it but the fact that I did it counts, right?
Ingredients:
Chicken breast (cut into as big or as small chunks that you prefer)
2x teaspoons of mustard powder
2x teaspoons of mixed spice
2x teaspoons of ground cloves
2x teaspoons of turmeric
pinch of salt and pepper
Half an onion
1x garlic clove
1x quarter of lemongrass stick
1x can of chickpeas
1x can of kidney beans
1x can of coconut cream
1x cup of rice
1 1/2 cups of water
Method:
Combine, the rice, water and coconut cream in a pot and bring to the boil. Once it’s boiling, bring it down to a simmer.
Slice the onion and garlic as you prefer then brown in a frying pan. In a bowl combine the turmeric salt, pepper, ground cloves, mixed spice and mustard powder.
Add chicken and cook.
Once chicken is cooked add lemongrass, kidney beans and chickpeas.
Immediately after add the combined spices and cook for 5 mins.
Vola!
Moroccan Chicken with Lemongrass, Kidney Beans, Chickpeas and Coconut Rice
foodandtravellouise 