Recipe: Seared Chicken Breast With California Prunes, Rice & Lentils

Serves: 2

Preparation time: 20 minutes, 4 hours to soak the rice

Cooking time: 20 minutes

Ingredients:

One large chicken breast
2 tsp rapeseed oil
Rind and juice of one lemon
Salt
10 leaves basil (optional)

For the rice:

1 small onion finely chopped
80g basmati rice
60g puy lentils
250ml chicken stock
2 tbsp California Prune juice
6 California Prunes, chopped
1 tsp rapeseed oil
1 rounded tsp coriander seeds, crushed
1 tsp cinnamon
Salt & pepper

Method:

First soak the rice in water for at least 4 hours, this will help to cook the rice quickly.
Heat the teaspoon of rapeseed oil in a non-stick saucepan, add the onion and soften, then add the spices and chopped prunes. Cook for a further minute and leave to one side.
Cook the lentils in the chicken stock for about 10 minutes until they are not quite cooked.

For more information visit californiaprunes.co.uk