This delicious Mary Berry Lemon and Tarragon Chicken is a quick and easy meal that’s perfect for busy evenings. With a tangy lemon dressing, tender chicken, and vibrant red rice, it’s a nutritious dish that’s full of flavour. You can easily swap ingredients to suit your taste!
This Lemon and Tarragon Chicken Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Needed
- 3 skinless boneless chicken breasts, sliced into strips
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
- Finely grated zest and juice of 3 lemons
- 1 tsp harissa paste
- 2 tbsp sun-dried tomato paste
- 6 carrots, peeled and coarsely grated
- 2 celery sticks, trimmed and diced
- 6 spring onions, trimmed and sliced
- 450g (1lb) red rice
- Small bunch of coriander, leaves roughly chopped
For the Marinade:
- 1 tbsp ground cumin
- 2 tbsp sun-dried tomato paste
- ½ tsp harissa paste
- 1 tbsp sunflower oil
How To Make Lemon and Tarragon Chicken
- Prepare the Marinade: In a bowl, combine the ground cumin, sun-dried tomato paste, harissa paste, and sunflower oil. Add the chicken strips, season with salt and pepper, and mix well until the chicken is fully coated. Leave to marinate for at least 30 minutes.
- Make the Dressing: In a large bowl, whisk together the olive oil, white wine vinegar, lemon zest, lemon juice, harissa paste, and sun-dried tomato paste. Stir in the grated carrots, diced celery, and sliced spring onions, then set aside.
- Cook the Rice: Cook the red rice according to the package instructions. Once cooked, drain the rice well and add it to the vegetable mixture. Stir everything together and check the seasoning, adjusting with salt and pepper as needed.
- Cook the Chicken: Heat a large frying pan over high heat. Add the marinated chicken strips and cook for about 4 minutes, turning occasionally, until browned and cooked through.
- Serve: Stir the chopped coriander into the rice and spoon it into a serving dish. Top with the cooked chicken and serve immediately.
Recipe Tips
- Marinate the Chicken Well: For the best flavour, let the chicken marinate for at least 30 minutes. If you have time, marinate it overnight for even better results.
- Check Rice Texture: Be sure to follow the cooking instructions for the red rice to avoid it being too soft or too firm. Perfect rice will make the dish much more enjoyable.
- Adjust Seasoning: Taste the rice and vegetable mixture before serving. If needed, add a pinch more salt or pepper to bring out the flavours.
- Use Fresh Ingredients: Fresh carrots, celery, and spring onions will add a nice crunch and flavour to the dish. Try to avoid using pre-cut vegetables for the best results.
- Serve Immediately: To keep the chicken juicy and the rice warm, serve the dish right after cooking. If left too long, the texture of the chicken might dry out.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers lemon and tarragon chicken in an airtight container in the fridge for 2 days.
- Freeze: After cooling, freeze leftovers lemon and tarragon chicken in an airtight container or freezer bag for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheating: Reheat leftovers lemon and tarragon chicken in the microwave for 1 minute.
Nutrition Facts
- Calories: 462
- Total Fat: 38g
- Saturated Fat: 21g
- Cholesterol: 184mg
- Sodium: 156mg
- Potassium: 500mg (estimated)
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 25g
More Mary Berry Recipes:
Mary Berry Lemon and Tarragon Chicken
Description
This delicious Mary Berry Lemon and Tarragon Chicken is a quick and easy meal that’s perfect for busy evenings. With a tangy lemon dressing, tender chicken, and vibrant red rice, it’s a nutritious dish that’s full of flavour. You can easily swap ingredients to suit your taste!
Ingredients
For the Marinade:
Instructions
- Prepare the Marinade: In a bowl, combine the ground cumin, sun-dried tomato paste, harissa paste, and sunflower oil. Add the chicken strips, season with salt and pepper, and mix well until the chicken is fully coated. Leave to marinate for at least 30 minutes.
- Make the Dressing: In a large bowl, whisk together the olive oil, white wine vinegar, lemon zest, lemon juice, harissa paste, and sun-dried tomato paste. Stir in the grated carrots, diced celery, and sliced spring onions, then set aside.
- Cook the Rice: Cook the red rice according to the package instructions. Once cooked, drain the rice well and add it to the vegetable mixture. Stir everything together and check the seasoning, adjusting with salt and pepper as needed.
- Cook the Chicken: Heat a large frying pan over high heat. Add the marinated chicken strips and cook for about 4 minutes, turning occasionally, until browned and cooked through.
- Serve: Stir the chopped coriander into the rice and spoon it into a serving dish. Top with the cooked chicken and serve immediately.
Notes
- Marinate the Chicken Well: For the best flavour, let the chicken marinate for at least 30 minutes. If you have time, marinate it overnight for even better results.
- Check Rice Texture: Be sure to follow the cooking instructions for the red rice to avoid it being too soft or too firm. Perfect rice will make the dish much more enjoyable.
- Adjust Seasoning: Taste the rice and vegetable mixture before serving. If needed, add a pinch more salt or pepper to bring out the flavours.
- Use Fresh Ingredients: Fresh carrots, celery, and spring onions will add a nice crunch and flavour to the dish. Try to avoid using pre-cut vegetables for the best results.
- Serve Immediately: To keep the chicken juicy and the rice warm, serve the dish right after cooking. If left too long, the texture of the chicken might dry out.
Mary Berry Lemon and Tarragon Chicken