Lemon Chicken KedgereeIngredients:400g chicken breast tenderloins
800-900ml boiling water
1 large carrot, roughly chopped
150g cabbage, roughly chopped
1/2 capsicum (red or yellow), roughly chopped
30ml olive oil
200g basmati rice
1000g water
2 tbsp chicken stock
1 lemon, zest and juice
150g frozen peas
Preparation:1. Arrange chicken in Varoma dish and add boiling water to TMX bowl. Steam for 8-10 minutes/Varoma temp/speed 4. Remove and set aside. Empty water from TMX bowl.
2. Chop carrot, cabbage and capsicum for 10 seconds/speed 4. Scrape dowl bowl and chop again if too chunky.
3. Add oil and saute for 5 minutes/100 degrees/reverse + speed 1.
4. Add rice, water and stock. Cook for 10 minutes/100 degrees/reverse + soft speed.
5. In the meantime, use your fingers or a couple of forks to shred the chicken.
6. Add the frozen peas, lemon juice, lemon zest and now-shredded chicken to the TMX bowl. Cook for 15 minutes/100 degrees/reverse + soft speed, removing the MC after five minutes.
7. Pour into a large casserole dish (mine didn't fit in the thermoserver) and allow to sit for a few minutes to thicken before serving.
I converted this recipe from a Healthy Food Guide magazine, with a few tweaks
