This hearty chicken dish packed with delicious spices is a guaranteed hit. Tender chicken and black rice is brought together by a zesty dressing and dukkah.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + 10 minutes standing time
+ 10 minutes standing time
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Step 3
Coarsely shred the chicken. Add the chicken, cucumber, dukkah and oil to the rice mixture in the bowl. Toss to combine. Serve with yoghurt.Serve with pomegranate seeds, coriander sprigs and pistachio dukkah.
Prep time10 mins10 minutes, + 10 minutes standing time
+ 10 minutes standing time
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
Description
This hearty chicken dish packed with delicious spices is a guaranteed hit. Tender chicken and black rice is brought together by a zesty dressing and dukkah.
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.
Step 3
Coarsely shred the chicken. Add the chicken, cucumber, dukkah and oil to the rice mixture in the bowl. Toss to combine. Serve with yoghurt.Serve with pomegranate seeds, coriander sprigs and pistachio dukkah.
