Thursday's Chicken, Grains, Broad Beans & Crispy Onions

by Thyme Recipes 8 Jun 17

Thursday's Chicken, Grains, Broad Beans & Crispy Onions

Monday's chicken and stock, combined with all the delicious flavours of summer, cooked in one pan ... perfect.

Serves 4


For the dressing:


  1. Cook lentils in water until tender, then drain and rinse under cold water.
  2. Wipe out pan and add butter and heat until foaming, add the orzo and cook until golden, add the basmati.
  3. Add 300ml of Monday’s stock and ½ tsp salt.  Bring to simmer, cover and cook on lowest heat for 12 mins.
  4. Remove from heat and allow to stand, covered, for 5 mins.
  5. Fry the sliced onions in 2 -3cm of vegetable oil until golden, remove and drain. Discard excess oil.  Add the spice to the pan and fry for 2-3 mins; then add the chicken to warm through.
  6. Add the chicken to the rice and lentils, then the dill, lemon zest, pumpkin seed, the broad beans and half the fried onions. Stir to combine and check seasoning.
  7. Make the dressing by whisking the yoghurt, garlic, tahini, salt and juice of the lemon together to form a pouring sauce.
  8. Turn out to a serving platter, scatter with the remaining onions and serve with the tahini dressing and coriander leaves.


Enjoy the rest of June's supper recipes below  

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