I tried this recipe a couple of weeks ago. My husband felt a little funny about the raisins in the rice, but I thought it was a great, easy meal and that the sweetness in the raisins balanced well with the lemon zest and spices from the rice. I used boxed wild rice and cooked according to this recipe. I cooked this before this blog was started, so I don't have any pictures. But it can be viewed here.
Spiced Lemon Chicken and Rice
From Good Things Catered
I N G R E D I E N T S :
3 large boneless, skinless chicken breasts
1 1/2 Tbsp olive oil
2 large cloves garlic, minced or pressed
2 tsp cumin
1/4 c. fresh lemon juice
2 tsp lemon zest
2 c. thinly sliced carrots
1/2 c. raisins
3 Tbsp fresh parsley, minced
3 c. long grain rice
D I R E C T I O N S :
-Place rice in rice cooker and cook through, set aside.
-In large skillet, heat olive oil over medium high heat.
-Add garlic and cumin and cook until fragrant, about 2 minutes.
-Add chicken breasts, breast side down and cook until lightly browned, about 3 minutes.
-Turn over and cook until lightly browned, about 2-3 minutes additional.
-Add lemon juice and stir to combine.
-Cover, turn heat to medium low, and cook for 10 minutes.
-Add lemon zest and carrots and stir to combine.
-Cover and cook until chicken is cooked through (to internal temp of 175-180 degrees).
-Remove chicken, place on platter and cover with foil.
-Add raisins and parsley to pan and cook until plump, about 1 minute.
-Add cooked rice and stir to combine.
-Remove from heat and serve chicken over rice.