Ease of Preparation: Moderate
Time of Preparation: 1 hour
Yield: 4 servings
Ingredients:
For the stuffing:
- 15 millilitres of olive oil (1 tablespoon)
- 15 millilitres of butter (1 tablespoon)
- 450 grams of basmati rice (1 pound)
- 100 grams of diced mango (3 ¼ ounces)
- 200 millilitres of chicken stock (6 ½ fluid ounces)
- 50 grams of non-sweetened grated coconut (1 ¾ ounces)
- Grated zest of 1 lemon
- Juice of a lemon
- 100 grams of white of leek brunoise (3 ¼ ounces)
- 50 millilitres of finely chopped garlic (1 ¾ ounces)
- 50 millilitres of chopped onions (1 ¾ ounces)
- 2 sprigs of coriander, stems removed and chopped
- Salt and pepper
For the chicken breast:
- 4 grain fed chicken breasts
- 30 millilitres of oil (2 tablespoons)
- 30 millilitres of butter (2 tablespoons)
- Salt and pepper
Method:
Preheat the oven to 375 degrees Fahrenheit
Put the oil and the butter into a heavy-bottomed pan over a medium-high heat. Add the onions, garlic and leeks and allow them to caramelize, about 8 minutes. Then add the basmati rice and cook for about 2 minutes. Add the grated coconut, the lemon juice and zest. Add the chicken stock and cook the rice until all the liquid has been absorbed.
Remove the pan from the heat and turn the rice out of the pan into a dish to cool. Once cool, add the diced mango and the coriander. Separate the stuffing into 4 equal parts.
Take the chicken breasts and season the interior, stuff with the rice mixture. Close. Set aside.
Put the oil and butter in a heavy-bottomed sautéing pan. Sear the chicken over a medium-high heat until golden. Move the chicken to the oven to cook for 20 minutes.
Once cooked, cut the chicken in two to show the basmati stuffing. Serve the chicken with deep fried plantain and curry vinaigrette.