Chicken and Rice in Broth and Herb Salad

Exactly what I’m craving this time of year: rice in a ginger-scented broth with grilled chicken and a fresh herb salad! It’s both fresh and comforting!

Servings: 4
Preparation time: 20 minutes
Cooking time: 20 minutes

See the recipe

Ingredients

Chicken

2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) lemon juice
1 teaspoon (5 ml) honey
2 teaspoons (10 ml) crushed fennel seeds
1 teaspoon (5 ml) ground coriander seeds
1/2 teaspoon (2.5 ml) salt
6 boneless chicken thighs

Bouillon

2 tablespoons (30 ml) olive oil
4 garlic cloves, chopped
2 tablespoons (30 ml) fresh ginger, chopped
1 teaspoon (5 ml) crushed fennel seeds
1 teaspoon (5 ml) ground coriander seeds
3/4 teaspoon (3.75 ml) salt
1/4 teaspoon (1.25 ml) hot pepper flakes
3 cups (750 ml) reduced-salt chicken broth
1 tablespoon (15 ml) honey
1 cup (150 g) frozen peas
1 tablespoon (15 ml) lemon juice

Herb Salad

1 cup (40 g) coarsely chopped fresh mint
1 cup (40 g) coarsely chopped fresh parsley
1/2 cup (20 g) coarsely chopped fresh dill
2 green onions, thinly sliced
Zest of 1 lemon
1 tablespoon (15 ml) lemon juice
Olive oil drizzle
Pinch of salt

Assembly

2 1/2 cups (375 g) cooked basmati rice

Preparation

Chicken

In a bowl, mix together all the ingredients for the chicken. Leave to marinate for 15 minutes.

Bouillon

Heat olive oil in a Dutch oven over a medium-high heat and cook the chicken thighs for about 4 to 5 minutes on each side, or until cooked through. Remove them from the pot and set them aside on a plate.
Add a little more oil if necessary, then reduce the heat to medium. Cook the garlic, ginger, fennel seeds and coriander seeds for three minutes, stirring frequently. Add salt, chicken broth and honey, then bring to the boil. Reduce the heat to medium and simmer for 10 minutes. Finally, add the peas and lemon juice and cook for a further 2–3 minutes.

Herb salad

Combine all the herb salad ingredients in a bowl.

Assembly

Put the rice, broth, chicken slices and herb salad into bowls.