date:Aug 20, 2013
vered, for 5 minutes. Add the lemon rind and half the remaining lemon juice. Season. Use a fork to separate the grains. Top with almond and coriander.
3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning, for 6 minutes or until browned. Reduce heat to medium-low. Cover. Cook, turning once, for 6-8 minutes or until cooked. Add honey and remaining lemon juice. Cook for 1 minute or until glaze thickens.
4. Serve chicken with rice.