Chicken Marinated in Red Wine & Garlic Sauce with Coconut Rice & Mixed Salad
The coconut rice is great to serve with many other things,
and leftovers can be portioned and frozen for use later!
Marinated chicken:
2 x chicken breast fillets, trimmed of all fat
1 bottle of Masterfoods Red Wine and Garlic marinade
Put the defrosted chicken breast fillets in the marinade in the morning before you go to work
so they'll be ready to cook that night
Reserve some of the marinade to drizzle over the cooked chicken as a sauce for serving
Either cook them on a BBQ or in a non-stick frypan on a medium heat (they do make a bit of a mess) until done (around 25 minutes for thick fillets)
When cooked, slice into pieces and plate up
Coconut rice:
1 slightly heaped cup of jasmine rice
200mls of water
300ml of good quality coconut cream
2 heaped tablespoons desiccated coconut
Shake of salt
About 2 teaspoons of vegetable oil
Rub the oil around a large saucepan so it covers the bottom and halfway up the sides
Add all other ingredients in no particular order
(although I tend to do the rice, then the coconut & salt, then the liquids)
Set on medium to high heat
Stir occasionally to stop the rice from sticking to the bottom of the pot
Once it's begun to bubble stop stirring, reduce heat to very low and cover tightly with a lid
Let simmer away for 20 minutes, or until most of the liquid has been absorbed by the rice. If the liquid hasn't been fully absorbed, stir quickly and gently then leave on the heat for another five minutes (covered), then turn off the heat and allow to sit for a few minutes.
Your rice will stay warm this way for up to an hour
Mixed Salad:
1/3 of a head of iceberg lettuce, chopped
1/2 a punnet of cherry tomatoes, quartered
1/2 a red onion, finely diced
1/2 a large lebanese cucumber, diced
French salad dressing
Put all ingredients together and toss, then serve