Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Rice bowls with chicken thigh fillets, frozen peas, sweetcorn, mild harissa paste, and lemon.
Shop Sorted can help flag food rules, but it cannot guarantee that a meal or product is allergen-free or suitable for your needs. Always check retailer labels, product packaging, ingredients and substitution notices before buying, cooking or eating.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Photo reference: Pexels / Shop Sorted reference image
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.
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.
More to plan
Dinner recipe
Rice bowls with chicken thigh fillets, chestnut mushrooms, sweetcorn, smoked paprika, and lemon.
View recipe
Dinner recipe
A family traybake with chicken thigh fillets, frozen peas, new potatoes, mild harissa paste, and lemon.
View recipe
Dinner recipe
Rice bowls with turkey mince, courgette, sweetcorn, dried oregano, and lemon.
View recipe