Ingredients:
• 1 large egg• 1 tablespoon ghee
• 1 and a 1/2 cups of white rice, uncooked
• 3-4 boneless chicken breasts (-650g), cut into bite-size pieces
80g prosciutto, sliced and diced
• 3/4 cup coconut milk
• 2 carrots, peeled and diced
• 1 large brown oniont peeled and diced Spring onion
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon Italian herbs
112 teaspoon chilli flakes
• 1 tablespoon nutritional yeast
• 1 teaspoon mustard
• 2 teaspoons tapioca flour
• 1 teaspoon sea salt
• 1/4 teaspoon cracked black pepper
Method:
1. Preheat oven to 1800C and prepare a 20cmx30cm oven-proof baking dish.2. Stan cooking the rice according to packet instructions.
3. Heat the ghee in a large skillet over medium heat.
4. Add the onion and carrots and sauté for 3-5 minutes until soft.
5. Add the chicken and the diced prosciutto to the skillet, stirring occasionally and cooking until the prosciutto is crispy (the chicken won't need to be fully cooked through, as it will be going into the oven, so just needs to browned on the outside).
6. In a mixing bowl, whisk together the coconut milk, nutritional yeast, tapioca flour, egg, salt, pepper, paprika, cumin, Italian herbs, mustard and chilli flakes.
7. Remove the chicken skillet from the heat, then add in the cooked rice and start mixing.
8. Pour in the liquid mixture from the mixing bowl and stir until thoroughly combined.
9. Spoon the mixture into the baking dish, then put into the oven and bake for 30-minutes, or until golden brown and crispy on top.
10. Let cool for 10-minutes then sprinkle with some diced spring onion to serve!
