This dish is easy to serve to a crowd. The recipe doubles or triples easily, but the time in the oven may need to be longer for both dishes.
1kg chicken thighs or breasts
350 mls cream
Salt and pepper
Place chicken in saucepan and cover with water. Bring to slow simmer, and cook 5 mins. It needs to be slightly underdone. Remove chicken cool and dice into 1cm pieces.
Grate zest from lemons, then juice.
Combine diced chicken, lemon juice and zest, salt and pepper in an ovenproof dish. Add cream. Stir to combine. Cover and reheat in oven at 150 for 15 mins, or until hot.
Serve over rice.
Oven baked rice
2 cups basmati rice
4 cups water
2 tbs butter
1 tsp salt
Preheat oven to 150.
Add butter, salt and rice. Reboil and stir. Place in a covered dish in oven.
Cook 25-30 mins. Fluff up before serving.