Easy Chicken Breyani

Ingredients

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Onions

  Raw

  1 medium or 110g

• Curry powder

  Spices

  2 tbsp or 13g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Breyani Spice

  2 Tbsp or 100g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tsp or 2g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Lentils

  Raw

  1 cup or 192g

• Almonds

  Nuts, raw

  25 almond or 30g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Fresh cilantro

  Coriander leaves, raw

  3 sprigs or 7g

Directions

1. Add egg to a pan and cover with water. Bring to a boil, remove from heat, cover, and let stand 10 minutes. Drain, rinse, peel, and set aside.
2. Heat the oil in a pot and add the onion and all the spices.
3. Stir and brown slightly, and allow to soften.
4. Add the chicken or lentils and just stir through.
5. Add the rice and stock and simmer for about ½ hour until the rice is cooked and has absorbed all the liquid. Taste and adjust seasoning.
6. Dish up and dress with the almonds, chopped tomato, boiled egg, and chopped cilantro.

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