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Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Name: Roasted Chicken with Mushroom Ragout and Almonds Wild Rice
Prep time: 300 s
Cook time: 5400 s
Total time: 5400 s
Yield: 6
Cuisine: European
Ingredients: 600 grams Skinned chicken breast; 1 gram For the marination:; 2 Cloves Garlic finely chopped; 1 pinch Fresh thyme chopped; 1 pinch Fresh Rosemary; 1/4 teaspoon White Pepper; 1 teaspoon Dijon mustard; 40 grams Lemon juice; 1 pinch Ground Black Pepper; 1 gram For the rice:; 1 3/4 cup Wild rice; 1/2 cup Almonds; 1 Medium Onions finely chopped; 1000 milliliters Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 1 tablespoon Butter; 1 gram For the ragout:; 2 cups Water; 1 cube MAGGI® Chicken Bouillon Less Salt; 40 grams Lemon juice; 400 grams Mushroom cut into slices; 1 Medium Onions finely chopped; 1 tablespoon Butter; 2 pieces Lime juice; 150 grams Reduced fat cream

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East meets west with this Roasted Chicken with Mushroom Ragout and Almonds Wild Rice recipe. Check out other recipes in MAGGI Arabia for more home cooking inspirations.

Not included in this recipe

Fish

Crustaceans

No Allergen Information

Dinner

Main course

European

Ingredients

Servings

- 6 Portions +

Skinned chicken breast

600 grams Skinned chicken breast

For the marination:

1 gram For the marination:

Garlic, finely chopped

2 Cloves Garlic, finely chopped

Fresh thyme, chopped

1 pinch Fresh thyme, chopped

Fresh Rosemary

1 pinch Fresh Rosemary

White Pepper

1/4 teaspoon White Pepper

Dijon mustard

1 teaspoon Dijon mustard

Lemon juice

40 grams Lemon juice

Ground Black Pepper

1 pinch Ground Black Pepper

For the rice:

1 gram For the rice:

Wild rice

1 3/4 cup Wild rice

Almonds

1/2 cup Almonds

Onions, finely chopped

1 Medium Onions, finely chopped

Water

1000 milliliters Water

MAGGI® Chicken Bouillon Less Salt

1 cube MAGGI® Chicken Bouillon Less Salt

Butter

1 tablespoon Butter

For the ragout:

1 gram For the ragout:

Water

2 cups Water

MAGGI® Chicken Bouillon Less Salt

1 cube MAGGI® Chicken Bouillon Less Salt

Lemon juice

40 grams Lemon juice

Mushroom, cut into slices

400 grams Mushroom, cut into slices

Onions, finely chopped

1 Medium Onions, finely chopped

Butter

1 tablespoon Butter

Lime juice

2 pieces Lime juice

Reduced fat cream

150 grams Reduced fat cream

Roasted Chicken with Mushroom Ragout and Almonds Wild Rice

Nutritional Facts

21%

Daily Value

424

Kcal/serving

Nutri value

Carbohydrates	49.09 g
Energy	424.16 kcal
Fat	14.55 g
Protein	29.04 g
Fiber	5.67 g
Sodium	1561.64 g
Sugar	6.28 g

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Instructions

5 Steps

90'

Total

Preparation

90'

Cooking

Waiting

Step by step

1 of 5

Step 1

Marinate the chicken breasts with all the marination ingredients.

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2 of 5

Step 2

Wash the rice; sauté the almond flakes in a pan until golden in color. Then add the white onion and sweeten on low heat for 5 mins. Add the rice with the 1 liter of water, MAGGI® Chicken Bouillon Less Salt and the butter. Cover with aluminium foil very tightly and cook in a preheated oven at 160 °C for 1½ hours or until the water is completely evaporated.

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3 of 5

Step 3

While the rice is being cooked, and just half an hour before it finishes, put the marinated chicken in the oven for 30 mins, and let them finish together.

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4 of 5

Step 4

For the ragout, boil the water with the MAGGI® Chicken Bouillon Less Salt cube and lemon juice, and then dip the mushrooms in that water for 5 mins. Sauté the chopped onion with the butter; add the lime juice, mushrooms and cream and simmer for 10 mins. Serve in hot serving platters with the chicken on top and rice aside.

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5 of 5

Step 5

Cooking tip: Wild rice will always remain aldente.

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