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.

What are the main ingredients in Tuscan Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional), Paper Towel

Tuscan Chicken

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

with brown rice & fresh coriander

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Free-range Chicken Thighs - 2
Brown Basmati Rice - 75ml
Chicken Stock - 5ml
Garlic Clove - 1
NOMU Italian Rub - 5ml
Sun-dried Tomatoes - 20g
Tomato Passata - 50ml
Fresh Cream - 50ml
Spinach - 50g
Italian-style Hard Cheese - 15g
Lemon Juice - 10ml
Fresh Coriander - 3g

Download the Recipe

Serves 2

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!

Free-range Chicken Thighs - 4
Brown Basmati Rice - 150ml
Chicken Stock - 10ml
Garlic Cloves - 2
NOMU Italian Rub - 10ml
Sun-dried Tomatoes - 40g
Tomato Passata - 100ml
Fresh Cream - 100ml
Spinach - 100g
Italian-style Hard Cheese - 30g
Lemon Juice - 20ml
Fresh Coriander - 5g

Download the Recipe

Serves 3

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!

Free-range Chicken Thighs - 6
Brown Basmati Rice - 225ml
Chicken Stock - 15ml
Garlic Cloves - 3
NOMU Italian Rub - 15ml
Sun-dried Tomatoes - 60g
Tomato Passata - 150ml
Fresh Cream - 150ml
Spinach - 150g
Italian-style Hard Cheese - 45g
Lemon Juice - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!