*1 Pack Chinese Breast Chixsticks (s) (ff)
1 Onion, finely chopped (s) (sff)
1 Cup of frozen peas (ss) (ff)
1 Cup of long grain rice (ff)
* Priory Meats. 953 Alcester Rd Sth. Maypole B14 5JA. 0121-474-6878
Pre-heat the oven to 180C, place the chicken kebabs on a shallow ovenproof dish & keep the marinade, place in the oven on the middle shelf, cook for 10 mins, watching from time to time so that they don’t burn, remove & brush the marinade on them, cook for a further 10 mins until fully cooked.
In the meantime cook the rice in a small saucepan, with 3 cups of water, cook until the water has be absorbed, remove & place in a sieve, return the sieve to the saucepan & cover for 2 mins to allow the rice to steam.
In a small saucepan, sprayed with frylight, cook the onion until soft, add the peas & cook for 5 mins, cover & set aside.
Mix the peas & onion with the rice, plate up and remove the chicken from the skewers.
Credit: Pete’s Recipe Book