DeLonghi Confetti Rice with Lemony Roasted Chicken
(13 Nov 2019)

DeLonghi Confetti Rice with Lemony Roasted Chicken

DeLonghi Confetti Rice with Lemony Roasted Chicken
 
Using the DeLonghi Multifry FH1373
 
For the 7 colours confetti rice:
1 Large beetroot, finely diced
½ Small butternut, finely diced
1 Red onion, diced
1 Large carrot, finely diced
1 Medium sized sweet potato, finely diced (with the skin on)
½ Small cauliflower, broken into small floret
½ Small broccoli, broken into small florets
1 Tbsp Olive oil
Salt and freshly ground black pepper to season
2 Cups Parboiled rice
4 Cups Water
1 tsp Turmeric
1 Tbsp Thyme leaves
 
For the lemony roasted chicken:
4 X Large free range chicken breast, with the skin and bone on.
Salt and freshly ground black pepper to season
1 Lemon, zested and juiced
1 Tbsp Olive oil
 
Set your Multifry to heat setting 4 with both top and bottom heating elements on. 
Combine all the veggies for the confetti rice on a large mixing bowl and mix along with the olive oil and seasoning. Add it to the Multifry and cook for 25 minutes or until the veggies are cooked through and caramelised. Remove and set aside. 
Add the rice and water to the Multifry along with the turmeric, thyme and seasoning. Mix through then cook for 30 -40 minutes on heat setting 3 or until the rice is cooked through and fluffy. Add the roasted veggies to the cooked rice and toss through to form the confetti rice. 
 
Coat the chicken breasts in the salt, pepper, lemon zest and juice, massaging with the olive oil for a minute before adding to the Multifry and roasting on heat setting 4 for 15 minutes or until perfectly caramelised on the outside and cooked through. 
Serve the chicken over the rice with a wedge of freshly sliced lemon.

 

 

 

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