Folks,
it’s been a long time since the last post, and that was given over to kvetching
about the enforced stopover in San Franscisco (first world problem, I know), so apologies
for my tardiness.
To
make amends, I’d like to publish my take on a recipe for a dish so devilishly
simple, so tasty and yet so healthy, I must share it with the whole world. That
culinary genius Janelle
Bloom does it again. Here it is, a chicken rice
and nut salad to make a party perfect. Serves 8-10
Ingredients
•2
already-roasted
chickens skin/stuffing removed,
meat shredded and chopped (or poach then
shred a couple of kilos of chicken breasts)
•1/2
cup olive oil
•1
tablespoon Dijon mustard
•1
clove garlic crushed/minced
•2
tablespoons cider or balsamic vinegar
•2
red onions diced
•1
cup
salted
macadamias chopped
•1
cup
salted
cashews chopped
•1
handful pistachio kernels chopped
•1
handful dried cranberries (pomegranate flavoured
‘craisins’
or similar dried fruit)
•1
heaped teaspoon cumin powder
•1
heaped teaspoon coriander powder
•1
heaped teaspoon smoked paprika
•2
cups cooked white rice(the microwave family packs are great)
•Squeeze
lemon or lime juice
•Chopped
parsley
•3
spring onions, finely sliced
Mix up
a vinaigrette with the following:
•1/2
cup olive oil
•1
tablespoon
mustard
•1
clove garlic crushed/minced
•2
tablespoons cider or balsamic vinegar
Put
the shredded chicken in a large
bowl, pour over the vinaigrette and then mix
it through thoroughly. Leave to marinate in the fridge for a few hours. Run a
spoon to mix it through every hour to make sure it’s evenly
spread and the flavours fully absorbed.
In a
hot frypan, sauté the
following in a little light veggie oil for around 10 minutes or until fragrant:
•2
red onions diced
•macadamias
•cashews
•pistachio
kernels
•dried
cranberries
•cumin
powder
•coriander
powder
•smoked
paprika
Add
the two cups cooked white rice to the fry-pan and stir through. Add squeezed
lemon juice and chopped parsley. Season with salt to taste. Up-end rice/nut
mix onto a serving platter, top with the shredded marinated chicken. Garnish with
chopped spring onions and chopped parsley. Serves 8.
