Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Name: Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 125 Minutes
Yield: 6 servings

With

35 minutes

1hr30minutes

6 people

Medium

Ingredients 25 items

600 g Chicken breast fillets
For the marination:
2 cloves Garlic crushed
A pinch of ground dried thyme
A pinch of rosemary, ground
A pinch of white ground pepper
1 teaspoon Dijon mustard
40 ml lemon juice
A pinch of ground black pepper
For the wild rice:
1.75 cups Wild rice
1 cup Flaked almonds
1 White onion
1 liter Water
1 cube MAGGI Less Salt Chicken Stock
1 tablespoon butter
For the ragout:
500 ml Water
1 cube MAGGI Less Salt Chicken Stock
40 ml lemon juice
400 g white mushrooms
1 White onion
1 tablespoon butter
50 ml lime juice
150 g reduced fat cooking cream

How to prepare

Marinate the chicken breasts with all the marination ingredients.
Wash the rice; sauté the almond flakes in a pan until golden in color, then add the white onion and sweeten on low heat for 5 minutes. Add the rice with the 1 liter of water, MAGGI Less Salt Chicken Stock cube, and the butter. Cover with aluminum foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.
While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 minutes, and let them finish together.
For the ragout, boil the water with the MAGGI Less Salt Chicken Stock cube and lemon juice, and then dip the mushrooms in that water for 5 minutes. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 minutes. Serve in hot serving platters with the chicken on top and rice aside.