Bisto Mujadara with Shredded Crispy Chicken

Method

Step One

Preheat oven to 180°C, 350°F, gas mark 4.

Step Two

Marinate the chicken breasts in the Cape Cajun Spice Rub and 10ml of sunflower oil. Place into a roasting dish and cover tightly with foil. Place into the oven to cook for 30 minutes. 

Step Three

Simmer the brown/green lentils in water for 15 minutes, drain, then set aside. 

Step Four

Thinly slice the brown onions, then fry in 40ml of the oil on a high heat until caramelised, stirring occasionally to ensure they don’t catch. This should be done until the onions are a deep caramel colour and smell sweet. Decant the onions and set aside. 

Step Five

While the onions are cooking, making up the stock using the Bisto Professional Chicken Bouillion Paste and the water. 

Step Six

In the same pan, add the remaining oil and place onto a medium heat. Add the rice, the remaining dry spices, some salt and pepper. Sauté for 2 minutes. Once fragrant, add the lentils and the water. Bring to a boil, then cover with a lid for 15 minutes. 

Step Seven

Finely chop the flat leaf parsley and set aside. 

Step Eight

Take the pan of rice off the heat and cover with a damp cloth to finish off the rice with the residual steam. This helps to ensure the rice is evenly cooked and steamed appropriately. This will take 10 minutes.  

Step Nine

While the rice is resting, check the chicken. Once cooked through, shred the chicken into the juices, and return to the oven for 10 minutes until slightly crispy, and the juices have reduced.

Step Ten

Stir the onions and most of the parsley through the rice, check for taste.  

Step Eleven

Serve the rice into a street eat styled bowl, with a helping of shredded crispy Cajun chicken on top. Garnish with crispy onions, a hearty spoonful of yoghurt, and the remaining parsley.