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Easy chicken and artichoke rice

Name: Easy chicken and artichoke rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 25g unsalted butter; 1 tablespoon olive oil; 2 leeks (white part only), finely chopped; 1 bay leaf; 1 garlic clove, crushed; Pared zest and juice of 1 lemon, plus extra wedges to serve; 2 x 180g skinless chicken breast fillets, cut into thin strips; 1 1/4 cups (250g) basmati rice; 2 cups (500ml) chicken stock; 2 tablespoons chopped basil leaves; 6-8 chargrilled artichokes hearts, cut into quarters

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15m

25m

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This easy chicken and artichoke rice is just the ticket for a healthy weeknight meal.

25g unsalted butter
1 tablespoon olive oil
2 leeks (white part only), finely chopped
1 bay leaf
1 garlic clove, crushed
Pared zest and juice of 1 lemon, plus extra wedges to serve
2 x 180g skinless chicken breast fillets, cut into thin strips
1 1/4 cups (250g) basmati rice
2 cups (500ml) chicken stock
2 tablespoons chopped basil leaves
6-8 chargrilled artichokes hearts, cut into quarters

Method

1.

Melt the butter with the oil in a large saucepan over low heat. Add the leeks, bay leaf and garlic and cook for about 5 minutes, stirring occasionally, or until the leeks soften.
2.

Add the lemon zest and the chicken to the saucepan and cook, stirring, for about 5 minutes or until the chicken is opaque. Add the rice, stirring well to coat the grains, then add the stock and half the lemon juice. Increase heat and bring to the boil, then reduce heat to low, cover and cook for 12 minutes.
3.

Remove from the heat and leave covered for a further 10 minutes.
4.

Stir in the chopped basil, artichokes hearts and remaining lemon juice.
5.

Serve with cracked black pepper and lemon wedges.