Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step 11 Min
Step 21 Min
Step 31 Min
Step 41 Min
Step 51 Min
Step 1 of 5
Marinate the chicken breasts with all the marination ingredients.
Step 2 of 5
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 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.
Step 4 of 5
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 of 5
Cooking tip: Wild rice will always remain aldente.