1 Cook the rice according to the packet instructions and drain. Line a ramekin dish with clingfilm and lay the basil leaves on the clingfilm to cover. 2 Heat 1 tbsp olive oil in a frying pan, add the chopped onion and cook gently for a few minutes to soften. Mix the onion into the drained rice, season and pack the rice into ramekin. 3 Cut the chicken thighs into strips. Heat 1 tbsp olive oil in a frying pan and cook the chicken for a few minutes until cooked through. 4 Remove the chicken from the pan, add the white wine, dash of Worcestershire sauce, 100g/3 1/2oz creme fraiche and mustard and bring to the boil. Season. 5 Cut the courgette into long ribbons with a potato peeler. Heat 1 tbsp olive oil in a wok, add the courgette ribbons and stir fry quickly until tender. 6 Return the chicken to the pan, stir and serve on a plate. Turn the ramekin out onto the plate, peel off the clingfilm and serve with the courgette ribbons. 7 For the Chocolate Pudding: Place the butter and caster sugar in a food processor and blitz together. Add the egg, self-raising flour and cocoa powder and blitz again until smooth. 8 Tie a piece of greaseproof paper around the outside of a greased ramekin dish to make a collar and fill the dish with mixture. 9 Cook in the microwave in high power/800W for about three minutes, or until the sponge is well risen and cooked through. 10 Mix together the orange zest and 100g/3 1/2oz creme fraiche. Turn the sponge out of the dish and serve with the creme fraiche. NOTES : Chef - Emma Crowhurst Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 460 (61%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 27.5g||138 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 216.9mg||67 %|
|Sodium 945.7mg||33 %|
|Potassium 592.5mg||16 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 63.1g|
|Protein 10.9g||16 %|
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Calories per serving: 760
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