The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aromatic Persian Chicken & Caramelised Onion Rice
Diced free-range chicken breast transforms into a Persian delight with spices like cinnamon and cumin. Bathing in a moreish sauce of tomato puree and chicken stock. Enjoy with brown rice, studded with lemon zest, sautéed onions and fresh-cut mint.
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 handful of fresh mint
- 2 tbsp tomato purée
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion
- 1 tsp ground cinnamon
- 1 unwaxed lemon
- 300g diced British Free Range chicken breast
- 1 tsp ground cumin
- 180g Tenderstem broccoli
Nutritional Information
Calories: 504
Protein: 50g
Carbs: 45g
Fat: 14g
Ingredients
- 1 onion (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 handful of fresh mint (use half)
- 150g diced British Free Range chicken breast
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tsp ground cinnamon (use half)
- 180g Tenderstem broccoli (use half)
- 1 unwaxed lemon (use half)
- 1 tsp ground cumin (use half)
- 2 tbsp tomato purée (use half)
Nutritional Information
Calories: 507
Protein: 50g
Carbs: 46g
Fat: 14g
Aromatic Persian Chicken & Caramelised Onion Rice
Diced free-range chicken breast transforms into a Persian delight with spices like cinnamon and cumin. Bathing in a moreish sauce of tomato puree and chicken stock. Enjoy with brown rice, studded with lemon zest, sautéed onions and fresh-cut mint.
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Cooking Instructions
- Dissolve half the stock cube in a jug with 150ml hot water (75ml for 1 person). Finely slice the onion. Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the onion and cook for 8-10 mins, stirring occasionally, until soft and turning golden.
- Heat another medium frying pan with 1/2 tbsp oil on medium-high heat. Add the chicken and cook for 5 mins, until golden. Add the tomato puree, cumin and half the cinnamon. Cook for 2 mins, then add the stock. Season to taste. Simmer for 5-7 mins, until the chicken is cooked.
- On a clean board, pick the mint leaves from the stalks and roughly chop half. Zest and quarter the lemon. Transfer half the cooked onions to the chicken pan and mix.
- Add the rice, zest, half the mint and the remaining cinnamon to the pan with the remaining onions. Break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot. Season to taste.
- Trim the broccoli. Bring a medium saucepan filled with salted hot water to a boil. Add the broccoli and boil for 3-4 mins, until cooked, then drain. Squeeze over the juice from 1 lemon wedge (to taste).
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Transfer the rice to plates and serve the broccoli, chicken and sauce alongside. Garnish with the remaining mint and lemon wedges.
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