Ingredients
Variation Creamy Lemon Butter Chicken
- 250 gram Raw Rice
- 60 grams Butter
- 2 teaspoon Chicken stock concentrate
- 200 grams coconut cream, 1/2 tin
- 3 garlic cloves
- 1-2 tablespoon paprika
- Salt and pepper, to taste
- 6-8 pieces chicken thigh cutlets, bone left inside
- 200 grams coconut cream, remainder of tin
- 30 grams Grated Parmesan Cheese
- juice of 1 lemon, 40g
- 1 teaspoon Thyme
- 60 grams Frozen spinach, defrosted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Mix chicken stock concentrate with 1/2 of the coconut cream in a small bowl and set aside.
- Chop garlic in the TM bowl 3 sec / speed 7. Scrape sides of the bowl. Add 20g butter into TM bowl and melt40 sec / 50oC / speed 4. Scrape sides of the bowl again and set aside.
- Preheat oven to 200oC. Season both sides of the chicken cutlets with paprika, salt and pepper.
Line baking dish with 1 cup of raw rice - Melt the remaining 40g of butter on a fry pan. Sear chicken on each side and when seared, set aside in an oven proof tray on top of rice
- Once all the chicken has been seared and placed in an oven proof tray, carefully add the cooked butter from the frying pan into the TM bowl. You will hear a sizzling sound as the hot butter makes contact with the chopped garlic and butter melted earlier.
- Add stock and alll of coconut cream, Parmesan cheese, lemon juice and thyme to the TM bowl. Cook 3 mins / 100oC / speed 2.
- Add spinach to the TM bowl and gently mix through the sauce with your spatula. Cook sauce 10 mins / 80oC /
"Counter-clockwise operation" / speed 2 / MC off. - Pour the sauce over the chicken and into the oven proof tray, filling up to three quarters of the way.
- Place in the oven to roast for approximately 30 minutes, or until chicken is cooked through. Serve immediately.
Tip
The sauce is absolutely delicious that you could drink it up. Adding the rice to the base of the baking dish soaks up alot of the sauce and makes it a full meal.
You can add more vegies if you like to make it a full meal with veg!!
The size of your baking dish will determine the amount of chicken you can cook and as such, the number of servings.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was lovely I added extra juice used 2 lemons.
I also added broccoli and omitted the parmesan cheese as I did have any and used a little grated cheese instead. 😋😋😋
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