Seared Chicken Breast with California Prunes, Rice & Lentils


1 large chicken breast
2 tsp rapeseed oil
1 lemon – rind & juice
to taste salt
10 leaves of basil (optional)

For the Rice
1small onion finely chopped
80gm basmati rice
60gm puy lentils
250ml chicken stock
2 tbsp California Prune Juice
6 California Prunes, chopped
1 tsp rapeseed oil
1 rounded tsp coriander seeds, crushed
1 tsp cinnamon
To taste salt & pepper


First soak the rice in water for at least 4 hours, this will help to cook the rice quickly.

Heat the teaspoon of rapeseed oil in a non-stick saucepan, add the onion and soften, then add the spices and chopped prunes. Cook for a further minute and leave to one side.

Cook the lentils in the chicken stock for about 10 minutes until they are not quite cooked.

Drain the soaked rice, add the rice to the onion, lentils mixture and prune juice. Add a squeeze of lemon and mix well. Cover with tin foil and simmer on a low heat for 10-15 minutes. Season well. Keep warm until the chicken is cooked.

In a frying pan add the oil and place on a medium heat. Gently fry the chicken breast for 15 minutes skin side down and then turn over and gently cook the other side, for approximately another 15 minutes. Using a lid works well as it creates condensation which will help to keep the meat moist

Finish with a squeeze of lemon and some fresh chopped basil to serve

Recipe courtesy of those lovely people over at California Prunes
For more recipes please visit their website

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