Honey-Lemon Chicken With Wasabi-Avocado Cream Sauce And Vanilla Infused Rice Recipe

INGREDIENTS:

FOR THE VANILLA INFUSED RICE:

•   ½ inch piece of a vanilla pod
•   2 cups water
•   1 cup Basmati rice

FOR THE HONEY-LEMON CHICKEN:

•   2 tablespoons olive oil
•   1 medium onion chopped
•   2 cloves garlic chopped
•   1 lemon sliced
•   2 free range chicken breasts
•   ¼ teaspoon salt
•   ½ teaspoon pepper
•   ½ teaspoon paprika
•   3 teaspoons fresh lemon juice
•   5 tablespoons honey
•   ¼ cup water
•   ⅔ cup black olives

FOR THE WASABI-AVOCADO CREAM SAUCE:

•   ½ avocado
•   4 teaspoons plain yogurt
•   ½ teaspoon wasabi paste (can use more fora spicier sauce)
•   2-3 teaspoons milk

INSTRUCTIONS:

FOR THE VANILLA INFUSED RICE:

1. Add the rice to the water in a pan and bring to a boil
2. Scrape vanilla beans off the piece of vanilla pod and drop into rice
3. Cover, turn down flame and let simmer for 15 minutes
4. Cut the vanilla pod into strips to decorate later

FOR THE HONEY-LEMON CHICKEN:

1. Saute the onion, and garlic in the oliveoil in a pan for 5 minutes
2. Add the lemon slices and let cook for 5 more minutes
3. Season the chicken with the salt, pepper and paprika and add to the pan and let cook till browned - about 5 minutes
4. Flip the chicken over and add water and olives and cover and let cook for about 15 minutes on a low flame
5. Uncover the chicken and let it simmer about 5 minutes so water is absorbed completely

FOR THE WASABI-AVOCADO CREAM SAUCE:

1. Add the avocado, yogurt, wasabi paste and milk to a blender and blend till well incorporated

Source:Runnin Srilankan

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