Tuscan food is warm, rustic, and weaves elegance with simplicity. Testimony to this is the sophisticated plate of fluffy basmati rice, sided with golden roasted chicken smothered in a Tuscan sauce, a rich & creamy tomato-based liquid with wilted spinach and Italian-style hard cheese.
Tuscan Chicken
Tuscan Chicken
with brown rice & fresh coriander
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brown Basmati Rice
- Chicken
- Chicken Stock
- Free-range Chicken Thighs
- Fresh Coriander
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Italian-style Hard Cheese
- Lemon Juice
- NOMU Italian Rub
- Spinach
- Sun-Dried Tomatoes
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
AWESOME RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
THE SOURCE OF THE SAUCE
Dilute the stock with 50ml of boiling water. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes, the tomato passata, the diluted stock, and the cream. Mix until combined. Reduce the heat and simmer until slightly reduced, 5-7 minutes (stirring occasionally).
TUSCAN SAUCE
When the sauce has reduced, add the shredded Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season.
EATING UNDER THE TUSCAN SUN!
Plate up the rice, side with the roasted Chicken pieces and smother in the creamy tomato sauce. Drizzle over the lemon juice (to taste). Sprinkle over the chopped coriander and the remaining grated cheese. Wow, Chef!
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
AWESOME RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
THE SOURCE OF THE SAUCE
Dilute the stock with 100ml of boiling water. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes, the tomato passata, the diluted stock, and the cream. Mix until combined. Reduce the heat and simmer until slightly reduced, 5-7 minutes (stirring occasionally).
TUSCAN SAUCE
When the sauce has reduced, add the shredded Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season.
EATING UNDER THE TUSCAN SUN!
Plate up the rice, side with the roasted Chicken pieces and smother in the creamy tomato sauce. Drizzle over the lemon juice (to taste). Sprinkle over the chopped coriander and the remaining grated cheese. Wow, Chef!
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
AWESOME RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
THE SOURCE OF THE SAUCE
Dilute the stock with 150ml of boiling water. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic and the NOMU rub until fragrant, 1-2 minutes (shifting constantly) Add the chopped sun-dried tomatoes, the tomato passata, the diluted stock, and the cream. Mix until combined. Reduce the heat and simmer until slightly reduced, 6-8 minutes (stirring occasionally).
TUSCAN SAUCE
When the sauce has reduced, add the shredded Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season.
EATING UNDER THE TUSCAN SUN!
Plate up the rice, side with the roasted Chicken pieces and smother in the creamy tomato sauce. Drizzle over the lemon juice (to taste). Sprinkle over the chopped coriander and the remaining grated cheese. Wow, Chef!
GET ROASTIN’
Preheat the oven to 200°C. Boil a full kettle. Spread the Chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
AWESOME RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
THE SOURCE OF THE SAUCE
Dilute the stock with 200ml of boiling water. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes, the tomato passata, the diluted stock, and the cream. Mix until combined. Reduce the heat and simmer until slightly reduced, 6-8 minutes (stirring occasionally).
TUSCAN SAUCE
When the sauce has reduced, add the shredded Spinach and ½ the grated cheese. Mix until the spinach is wilted. Season.
EATING UNDER THE TUSCAN SUN!
Plate up the rice, side with the roasted Chicken pieces and smother in the creamy tomato sauce. Drizzle over the lemon juice (to taste). Sprinkle over the chopped coriander and the remaining grated cheese. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Tuscan Chicken?
The preparation time for Tuscan Chicken with brown rice & fresh coriander is between 25 and 45 minutes.
What is the total time required to make Tuscan Chicken with brown rice & fresh coriander?
The total time required to make Tuscan Chicken with brown rice & fresh coriander is between 40 and 55 minutes.
How many servings does Tuscan Chicken provide?
4 servings
What are the main ingredients in Tuscan Chicken?
Brown Basmati Rice, Chicken, Chicken Stock, Free-range Chicken Thighs, Fresh Coriander, Fresh Cream, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Spinach, Sun-Dried Tomatoes, Tomato Passata
What is the nutritional information of Tuscan Chicken?
Calories: 1108, Carbs: 71 grams, Fat: grams, Protein: 73.1 grams, Sugar: 12.7 grams, Salt: 1341 grams
How do I prepare Tuscan Chicken?
EATING UNDER THE TUSCAN SUN!: Plate up the rice, side with the roasted chicken pieces and smother in the creamy tomato sauce. Drizzle over the lemon juice (to taste). Sprinkle over the chopped coriander and the remaining grated cheese. Wow, Chef! GET ROASTIN’: Preheat the oven to 200°C. Boil a full kettle. Spread the chicken pieces on a roasting tray. Pat the chicken dry with paper towel. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). AWESOME RICE: Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. TUSCAN SAUCE: When the sauce has reduced, add the shredded spinach and ½ the grated cheese. Mix until the spinach is wilted. Season. THE SOURCE OF THE SAUCE: Dilute the stock with 100ml of boiling water. Place a pan over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the grated garlic and the NOMU rub until fragrant, 1-2 minutes (shifting constantly). Add the chopped sun-dried tomatoes, the tomato passata, the diluted stock, and the cream. Mix until combined. Reduce the heat and simmer until slightly reduced, 5-7 minutes (stirring occasionally).
What should be prepared from my kitchen to make Tuscan Chicken?
Brown Basmati Rice, Chicken, Chicken Stock, Free-range Chicken Thighs, Fresh Coriander, Fresh Cream, Garlic Clove, Garlic Cloves, Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Spinach, Sun-Dried Tomatoes, Tomato Passata
How many calories does Tuscan Chicken have?
1108 calories
How much fat content does Tuscan Chicken have?
grams
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