Dinner recipe
Rice bowls with chicken thigh fillets, frozen peas, sweetcorn, mild harissa paste, and lemon.
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Ingredients
wide saucepan, lidded saucepan, knife, chopping board, grater
Method
Measure the frozen peas, chop the onion, grate the garlic, cut the chicken thigh fillets into bite-size pieces, roughly chop the mint, and boil the kettle.
Rinse the jasmine rice, then simmer with 600ml water for 10 minutes. Leave covered off the heat for 5 minutes. Hold back extra salt and black pepper until the final taste check.
Heat the olive oil in a wide pan. Cook the onion for 5 minutes until softened, then stir in the frozen peas for 2 minutes until bright green.
Stir in the garlic and mild harissa paste for 1 minute. Add the chicken pieces with a pinch of salt and cook for 7 to 9 minutes, stirring often, until browned and cooked through with no pink meat visible. Stir in the sweetcorn for the final 2 minutes.
Squeeze over lemon juice, fold through half the fresh mint, and loosen with 2 tbsp water if needed.
Fluff the rice into bowls, spoon the topping over it, and finish with the remaining herbs. Taste once everything is assembled, then add a little salt and black pepper only if needed.
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