Persian-style chicken and rice salad recipe
0:10 Prep | 0:30 Cook | 4 Servings | Easy
Not only are these Persian-style rice bowls delicious, but you can freeze the cooled rice mixture and chicken separately in airtight containers for up to 2 months! Simply thaw overnight in the fridge, and add the fresh ingredients before serving.
INGREDIENTS
1 cup (200g) black rice
2 oranges, rind finely grated, juiced
1/2 cup (80g) currants
400g can chickpeas, rinsed, drained
1/4 cup (50g) baby capers, drained
1/2 cup (40g) flaked almonds, toasted
1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed
250g baby cucumbers, thinly sliced crossways
1 tbs pistachio dukkah
2 tbs olive oil
1/2 cup (140g) Greek-style yoghurt
METHOD
Step 1 Place the rice, orange rind, orange juice and 1½ cups (375ml) water in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to medium and cook, covered, for 30 mins or until rice is tender. Set aside, covered, for 10 mins to steam.
Step 2 Place the rice, currants, chickpeas, capers and almond in a large bowl. Season. Toss to combine. Coarsely shred the chicken.
Step 3 Add the chicken, cucumber, dukkah and oil to the rice mixture in the bowl. Toss to combine. Serve with yoghurt.
NOTES
Best served with pomegranate seeds, coriander sprigs and pistachio dukkah.
Author: Jessica Brook | Publication: Coles
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