1 tbsp olive oil
1 brown onion, diced
2 rashers bacon, diced
small skinless chicken drumsticks
1 cup shelled peas
1 1/4 cups
1 stock cube, diluted in 3 cups water
freshly ground black pepper
2 tbsp toasted pine nuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a non-stick saucepan and stir-fry onion and bacon for 1
minute. Add chicken pieces and stir-fry for 3 minutes before adding the
peas, rice and stock. Season with salt and pepper and stir briefly.
Cover pan and simmer for 20 minutes.
When cooked, sprinkle with pine
nuts and serve.