adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken with jewelled rice and quinoa tabouli
Chicken with jewelled rice and quinoa tabouli
0 Likes
Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
110 minutes
Spiced chicken and rice dish comes to life with the addition of juicy pomegranate seeds!
Ingredients:
  • 1.9kg Extra Large Whole Chicken
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 125ml olive oil
  • 2 bunches Dutch carrots, tops trimmed, halved lengthways if large
  • 2 small red onions, peeled, thinly sliced
  • 2 tsp cumin seeds
  • 250g pkt Brown Basmati Rice & Quinoa
  • 80g almond
  • 75g sunflower seeds
  • 35g sesame seeds
  • 1/2 bunch flat-leaf parsley, leaves picked, chopped
  • 1/2 bunch mint, leaves picked, torn
  • 35g pomegranate
  • 60ml lemon juice
  • 54.00 gm maple syrup
  • 200g smooth fetta, crumbled
Instructions:
  • Preheat the oven to 180C. Place the chicken breast-side down on a chopping board. Use poultry shears or sharp kitchen scissors to remove the backbone. Turn the chicken over and press down to flatten it. In a small bowl, mix ground cumin, turmeric, half of the cinnamon, and 1 1/2 tablespoons of oil. Season with salt and pepper, then rub the mixture all over the chicken. Place the chicken in a roasting pan, skin-side up. Roast for 1 1/4 hours until the chicken is cooked through and the skin is golden. Let it rest for 10 minutes before cutting into quarters.
  • While you wait, prepare a baking tray with baking paper. Mix together carrots, onion, 1 1/2 tablespoons of oil, cumin seeds, and the rest of the cinnamon in a bowl. Season with salt and pepper. Spread the mixture onto the prepared tray. Roast alongside the chicken for 40 minutes or until the carrots are soft. Let it cool before serving.
  • Cook the Tilda Brown Basmati Rice & Quinoa according to the package instructions. Mix together the cooked rice, carrot mixture, almonds, sunflower seeds, sesame seeds, parsley, mint, and half of the pomegranate seeds or cranberries in a bowl. In a separate bowl, whisk together lemon juice, maple syrup, and remaining oil. Season with salt and pepper. Drizzle the dressing over the salad and gently mix. Portion the salad onto plates and sprinkle with feta cheese and the rest of the pomegranate seeds or cranberries. Serve alongside the chicken.

Similar Recipes