Persian Chicken

My partner is cooking this tonight. Its his recipe. He said I could put this up on here. He got the idea from another recipe he was given which called for mixed herbs... He chose to change that for separate herbs. Hope you like it. Its quite good for those on GI diet.

Daniel's Persian Chicken

(Serves 2)

You will need:

2 skinless chicken breast fillets
1 tablespoon ground cinnamon
1 tablespoon turmeric
1 tablespoon parsley
1 tablespoon mint
1 tablespoon coriander
1 tablespoon thyme
2 teaspoons olive oil
1 teaspoon honey
1 tablespoon orange juice
60g cooked brown rice
2 large carrots

1 - Mix the cinnamon, turmeric, parsley, mint, coriander, thyme and 1 teaspoon of olive oil in a bowl and coat each chicken fillet until covered. Place chicken fillets on a plate and put in fridge to marinate for 1-2 hours.
2 - Heat some oil in a frying pan and cook chicken for 2-3 minutes to seal in the spices.
3 - While the chicken is cooking cook the rice to the instructions on the packet. Slice and steam the carrots for 15-20 minutes until tender.
3 - Add the honey and orange juice to the chicken and simmer gently for 8-10 minutes until the chicken is tender and cooked.
4 - Serve with the rice and carrots*

*You can change carrots to any vegetable of your choice.

NB the spices and oil will make a dark brown soy sauce like marinade