About this recipe:Chicken breasts are seasoned with rosemary and pan-fried, then served over basmati rice with a unique, sweet and spicy plum and chilli salsa. Pair with green beans and toasted pine nuts.
180g basmati rice, rinsed and drained
350g plums, stones removed and chopped
1/2 medium red onion, minced
3 habanero or Scotch bonnet chillies, seeded and minced
3 tablespoons minced fresh coriander
1 teaspoon sugar
350g boneless, skinless chicken breast fillets
2 teaspoons fresh rosemary, minced
salt and pepper to taste
2 teaspoons vegetable oil
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Method Prep:30min › Cook:20min › Ready in:50min
Place water in a medium saucepan, and stir in the rice. Bring to the boil. Cover, reduce heat and simmer 20 minutes. Remove from heat, cool slightly and fluff with a fork.
In a medium bowl, mix until well combined the plums, onion, chillies, coriander and sugar. Cover, and refrigerate about 30 minutes.
Meanwhile, season chicken with fresh rosemary, salt and pepper.
Heat vegetable oil in a large frying pan over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.