Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Name: Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
Prep time: 5 min
Cook time: 90 min
Total time: 90 min
Yield: 6 Servings
Cuisine: European
Ingredients: 600 grams Skinned chicken breast; 1 gram For the marination:; 2 Cloves Garlic finely chopped; 1 pinch Fresh thyme chopped; 1 pinch Fresh Rosemary; 1/4 teaspoon White Pepper; 1 teaspoon Dijon mustard; 40 grams Lemon juice; 1 pinch Ground Black Pepper; 1 gram For the rice:; 1 3/4 cup Wild rice; 1/2 cup Almonds; 1 Medium Onions finely chopped; 1000 milliliters Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 1 tablespoon Butter; 1 gram For the ragout:; 2 cups Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 40 grams Lemon juice; 400 grams Mushroom cut into slices; 1 Medium Onions finely chopped; 1 tablespoon Butter; 2 pieces Lime juice; 150 grams Reduced fat cream

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Easy

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90 Min

East meets west with this Roasted Chicken with Mushroom Ragout and Almonds Wild Rice recipe. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

Recipe servings:

6 Servings

Skinned chicken breast

600 g

Water

1 g

Garlic, finely chopped

2 Cloves

Fresh thyme, chopped

1 pinch

Fresh Rosemary, Chopped Roughly

1 pinch

Ground Black Pepper

0.25 tsp

Dijon mustard

1 tsp

Lemon juice

40 g

Ground Black Pepper

1 pinch

Water

1 g

Wild rice

1.75 cups

Almonds

0.5 cup

Onions, finely chopped

1 Medium

Water

1000 mL

MAGGI® Chicken Bouillon Less Salt

1 cube

Butter, melted

1 tbsp

Water

1 g

Water

2 cups

MAGGI® Chicken Bouillon Less Salt

1 cube

Lemon juice

40 g

Mushroom, cut into slices

400 g

Onions, finely chopped

1 Medium

Butter, melted

1 tbsp

Lime juice

2 pieces

Reduced fat cream

150 g

Utensils and appliances

Nutritional Information

Carbohydrates

49.1 g

Energy

424.16 kcal

Fats

14.55 g

Protein

29.04 g

Recipe steps

5 min

1 min

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Recipe steps

5 min

Step 1

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Marinate the chicken breasts with all the marination ingredients.

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5 min

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Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.

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5 min

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While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.

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5 min

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For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.

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Recipe steps

5 min

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Cooking tip: Wild rice will always remain aldente.

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Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

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