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Rice with kale, tomatoes and red beans served with chicken breasts

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Czas przygotowania 15 minuty
Czas gotowania 45 minuty
Łączny czas 1 godzina
Porcje: 4
Rodzaj: Main Course
Kuchnia: international
Ingredients Method

Składniki
  

Rice with kale, tomatoes and red beans
  • 2 tbsp of oil
  • 1/2 onion diced
  • 10 cherry tomatoes cut in half
  • 2 handfuls of kale
  • 5 dried tomatoes cut into smaller pieces
  • 50 gr of cooked lentils from can
  • 50 gr of red kidney beans from a can
  • 2 cups 250 ml capacity of cooked basmati rice
  • 4 tbsp of tagine paste
  • 1 preserved lemon cuto into pieces
  • 1/2 glass of water
  • salt pepper
  • 1 teaspoon of paprika
  • 1/2 teaspoon ground cumin
  • 1/2 tbsp granulated garlic
For the chicken breast:
  • 2 chicken breasts
  • Salt and pepper
  • ½ teaspoon hot paprika powder
  • 1 teaspoon paprika powder
  • 1 teaspoon dried rosemary
  • 1 tbsp olive
  • 2 tbsp light soy sauce

Method
 

Rice with kale, tomatoes and red beans
  1. Fry onions in oil. Add tomatoes and fry together for a few minutes. Add the kale and water. Simmer together for a few minutes. Add spices. Mix. Add lentils, red beans and dried tomatoes. Cook for another few minutes. Add paste tagine and pickled lemon cut into smaller pieces. Add the rice. Mix and cook until the liquid evaporates.
For the chicken breast:
  1. Wash the chicken breasts, dry them. Season with spices. Rub with olive oil and soy sauce. Leave to marinate for about 1 hour
  2. Heat the oven to 180 ° C. In. Put the fillets together with the marinade in a casserole dish and bake for about 25 minute. Turn them halfway trough the cooking