European Main course

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Name: Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: European
Ingredients: 600 grams Skinned chicken breast fillets; 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

90 Min

Easy

Ingredients

6 Servings

600 g

Skinned chicken breast fillets

1 g

For the marination:

2 Cloves

Garlic, finely chopped

1 pinch

Fresh thyme, chopped

1 pinch

Fresh Rosemary

0.25 tsp

White pepper

1 tsp

Dijon mustard

40 g

Lemon juice

1 pinch

Ground Black Pepper

1 g

For the rice:

1.75 cups

Wild rice

0.5 cup

Almonds

1 Medium

Onions, finely chopped

1000 mL

Water

1 cube

MAGGI® Chicken Bouillon Less Salt

1 tbsp

Butter

1 g

For the ragout:

2 cups

Water

1 cube

MAGGI® Chicken Bouillon Less Salt

40 g

Lemon juice

400 g

Mushroom, cut into slices

1 Medium

Onions, finely chopped

1 tbsp

Butter

2 pieces

Lime juice

150 g

Reduced fat cream

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Nutrition Value

Information per serving

Step 1

Marinate the chicken breasts with all the marination ingredients.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Cooking tip: Wild rice will always remain aldente.

Step 1 of 5

Marinate the chicken breasts with all the marination ingredients.

Step 2 of 5

Step 3 of 5

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.