Inspired by the French cassoulet, this is a rustic dish that’s perfect for the cooler July nights.
30 Minutes. Gluten Free. Dairy Free. Sugar Free.
400g free range chicken mince
1 birds eye chilli
1 red onion
2 tablespoons tamari
2 sprigs thai basil
2 sprigs mint
2 sprigs coriander
2 tablespoons crushed peanuts
2 cloves of garlic
3/4 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 1.5 cups of cold water. Bring to the boil until liquid is absorbed. Cover pot remove from heat and set aside for a minimum of 15 minutes.
Prepare veg & herbs
Next, finely slice 1/3 red onion, deseed and finely chop the chilli and garlic. Remove the leaves of the mint, thai basil and coriander.
Heat a non-stick fry pan or wok over a high heat with a tablespoon of olive oil. When hot, add the chicken into the pan with the chilli (to your taste) and garlic. Lightly brown, breaking up any lumps as it cooks. Then add half of the soy sauce and half of the lemon juice. Continue to cook, breaking up lumps until chicken is cooked through and liquid has absorbed. Once the meat is cooked through, transfer to a large bowl with the red onion, herbs and the remaining soy and lemon juices. Toss to combine.
Place the rice in a bowl, spoon over the chicken and top with crushed peanuts.
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