Steam Combi Recipe: Mediterranean Chicken and Rice

This is a very easy week night dinner that requires a minimum of preparation and is very light on dishes. One frying pan and one shallow casserole style dish – Actually the sort of dish you use for lasagne is perfect for this .
If you dont have a steam oven, cover the dish with foil or a lid for the first 15 minutes of cooking. If you do have a steam oven – no need to cover. Use a bake function with a medium to high humidity level.

METHOD

1. Preheat oven to 190C Bake or similar function + Steam at a medium to high humidity (60%) (Steam Combi Level 3 in Asko)
2. Make 3 slashes across each chicken breast and then cut in half  length wise
3. Rub with oil and toss in 1 T of the  Moroccan seasoning
4. Brown the onion and chicken briefly in a frying pan.
5. In a shallw casserole dish place the Rice, capsicum and then add the onion and lay the chicken slices over the top
6. Top with the sliced lemon and scatter over the olives
7. In the frying pan, add the stock, second tablespoon of moroccan seasoning and pesto and stir while bringing to the boil.
8. Pour stock mixture over chicken.
9. Place in oven and cook for 25 minutes or until all the stock has been absorbed by the rice.