Serve rice mixture as soon as it’s cooked as the lime juice will discolour the peas on standing. You will need a large bunch of parsley for this dish. Any salad dressing can be used.
16 small chicken tenderloins, trimmed
1 1⁄2 tblsps Moroccan seasoning
2 tblsps olive oil
2 x 450g packets microwaveable long-grain white rice
1 1⁄2 cups frozen peas
4 green spring onions, finely chopped
1⁄4 cup lime juice
1 cup coarsely chopped fresh coriander leaves and stems
Salt and pepper, to taste
Bottled mango, lime and chilli salad dressing, to serve
Toss the chicken with 1 tblsp of the seasoning.
2 Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches. Cook, for about 4 minutes on each side, or until cooked through. Remove. Cover to keep warm.
3 Meanwhile, heat rice according to packet directions.
4 Heat remaining oil in same hot pan. Add rice and remaining seasoning. Cook, stirring for 1 minute. Stir in peas and onions. Cook, stirring for a further 2 to 3 minutes, or until peas are tender. Stir in the lime juice and coriander. Season with salt and pepper.
5 Serve chicken with rice. Drizzle with dressing.