Chicken with Scallion-Lime Sauce and Sweet Carrot Rice

By dette

Sweet and simply delicious,k this dish is a real mild-child, for nights when you feel less than wild.

Ingredients

• 4 Tbls EVOO
• 3 large carrots, peeled and grated
• Salt and black pepper
• 1 1/2 c. white rice
• 3 c. chicken stock
• 1 teas. dried thyme 1/3 palmful
• Zest and juice of 2 limes
• 4 bonelss, skinless chicken breasts
• 3 large garlic cloves, chopped
• 1/2 teas. ground coriander, 1/3 palmful
• 3 bunches of scallions, about 15, roots trimmed, sliced
• 1/4 c. fresh flat-leaf parsley, a generous handful, chopped
• 2 tbls unsalted butter

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Heat a medium pot with a tight-fitting lid over medium-high heat. Add about 1 tbls of the EVOO, once around the pan. Add the greated carrots and a little salt and pepper and cook, stirring, for 1 minutes. Add the rice and stir to coat in the oil and distrubute the carrots. Add 2 1/2 cups of the chicken stodk. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15-18 minutes, until the rice is tender.

Preheat a large skillet over medium-high heat. Wjile the pan is heating up combine 2 tbls of the EVOO, the thyme lime zest, salkt and pepepr in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5-6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosel with aluminum foil. Treture the skillet to the heat; add the reamaining tblsp of EVOO. Add the garlic, red pepper flakes, and coriander. Cook, stirring constantly for about 1 minutes, then add the scallions and cook for 1 minutes, agian stirring constately,. Add the lime juice and the remaining 1/2 c. of chicken stock and continue to cook for about 2 mintues. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.

To serve, slice the chicken ona slight angle. Divide the rice among 2 servings plates and top each pile of rice with a sliced chicken breast. Pout some scallion-lime sauce over each chicken breast.