![](https://www.aletgardner.com/wp-content/uploads/2019/02/Chicken-with-rice-parsnips-and-courgettes.jpg)
Serves two.
Ingredients:
For chicken:
1 poussin or chicken portions of your choice for two
juice of ½ lemon
drizzle of olive oil
10ml of Nomu One-for-all Rub (or a mixture of salt, onion, black pepper, garlic, coriander, sugar, mustard, parsley, rosemary, thyme, cumin – you may use whatever of these you have available, but don’t skimp on the rosemary)
For parsnips:
2 parsnips
salt and black pepper to taste
15ml honey
drizzle of olive oil
Rice:
125ml brown rice
250-375ml hot water
salt to taste
1 bay leaf
Courgettes:
Depending on size, use ½ large or 2-4 small courgettes
3cm piece of fresh ginger
15ml finely chopped mint leaves
Method:
Preparation and cooking time: 1 hour
- Preheat oven to 180˚C
- Cut poussin in half and put skin side up in baking dish. Squeeze juice of ½ lemon over and a drizzle of olive oil (±15ml), season and bake for 30-40 minutes, basting with pan juices from time to time.
- Peel and cut parsnips lengthwise, drizzle with oil, season with salt and freshly ground pepper – lazy/clever cook uses one dish for chicken and parsnips. Bake for 25-30 minutes, basting with the honey during the last 10 minutes.
- Start rice with 250ml hot water, 2ml salt and a bay leaf, and simmer till al dente or add more water and simmer till soft and fluffy, depending on personal taste. Remove bay leaf.
- Cut courgette into batons, add finely chopped ginger and stir-fry in 10-15ml olive oil, adding the chopped mint leaves at the end.
- Plating: dish up the rice into a serving ring, topping with courgettes. Place chicken and parsnips to make a pleasing picture, with a spoonful or two of pan juices.