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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large sauté pan or saucepan and cook the onion, garlic and chillies for 2 minutes. Add the chicken to the pan, season lightly and cook for 5 minutes more.
Stir in the ginger and turmeric paste and rice, then add the warm stock. Bring to a simmer, cover and cook for 7 minutes.
Meanwhile, trim the green beans and cut into thirds, around 3cm in length. Stir the beans into the rice, then cover and cook for 3-5 minutes more, until the rice is tender and the chicken is cooked through with no pink meat and the beans are just cooked.
Let the pan stand with the lid on for a couple of minutes, so the rice fluffs up a little more. Scatter with the almonds and dill and serve.
The dill brings a delicate aniseed flavour that works beautifully with the chicken and spices. It can be swapped for the more conventional coriander, if preferred.
Typical values per serving when made using specific products in recipe
Energy | 2,022kJ/ 479kcals |
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Fat | 9.6g |
Saturated Fat | 1.2g |
Carbohydrates | 59.7g |
Sugars | 6.1g |
Fibre | 6.5g |
Protein | 35.3g |
Salt | 1.8g |
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