Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Trim and finely slice the leeks. Trim the green beans. Finely chop the chives. Zest the lemon, then slice it into wedges.
2 Brown chicken
Heat a large non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the chicken thighs and cook for 3 min on each side until golden brown.
3 Cook rice
Meanwhile, add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover with a lid and simmer for 10-12 min or until all the water has absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
4 Make Dijonnaise
Meanwhile, once the chicken is browned, add the sliced leeks to the pan and cook for a further 4 min until softened. Once softened, add the chickenstockcube, measured water, cream cheese, cooking cream, wholegrain and Dijon mustard and simmer for a further 5 min.
5 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min until tender. Drain once tender.
6 Finish Dijonnaise
Add a squeeze of lemon juice and the chopped chives to the Dijonnaise. Season generously with freshly ground black pepper and garnish with any remaining lemon wedges. Serve over the basmati rice. Top the greenbeans with the lemon zest.