Quick Scandinavian Chicken Skillet
with Raisin-Dill Rice & Cucumber Salad
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
A Scandi supper that's short and sweet! It takes just 15 minutes to bring this one-pan wintry spread to the table, thanks to pre-cooked rice plumped with raisins, peas and dill, and laden with a hearty portion of pre-cut chicken and onions browned to tenderness.
We will send you:
- 340g Diced chicken thighs
- 50g Diced onions
- 3 Cucumbers
- 1g Dried dill
- 25g Raisins
- 30ml Vegetable demi-glace
- 227g Pre-cooked basmati rice
- 150g Green peas
- 43ml Sour cream
- 30ml Lemon juice
Contains: Milk • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
5 g
Sodium
310 mg
Total Carb
65 g
Sugars
16 g
Protein
43 g
Fibre
5 g
Preparation
Start the skillet
- Pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and onions. Cook, turning occasionally, 4 to 6 min., until browned and cooked through.
Make the cucumber salad
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- In a medium bowl, combine the cucumbers, ⅓ of the dill, ⅔ of the lemon juice, a drizzle of oil and S&P.
Finish the skillet
- To the pan, add the rice, peas, demi-glace, raisins, remaining dill, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until combined and warmed through.
Finish & serve
- In a small bowl, combine the sour cream, remaining lemon juice and S&P.
- Divide the skillet between your plates.
- Dollop with the sour cream.
- Serve the cucumber salad on the side. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
