1. First of all set a saucepan of boiling water, add a dash of lemon juice and olive oil. Add the rice and then add a few strands of saffron to impart an added delicate flavour. 2. Next, heat a dash of oil in a frying pan. 3. Carefully place the chicken in the pan and cook on a medium heat until chicken in browned on all sides (approx 2 mins). Stir in the garlic and the pesto and cook for another minute. 4. Add the cherry tomatoes, sun dried tomatoes and cook until they start to soften (approx 3 minutes), stirring continuously. 5. When the chicken is nearly cooked through, add the crème fraîche or yoghurt and stir through. Season with salt and pepper to taste. 6. Continue to stir for another couple of minutes until the temperature has risen again, the sauce in simmering and the chicken is cooked. 7. Serve immediately with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
