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Moroccan-spiced chicken and black rice salad
Moroccan-spiced chicken and black rice salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Impress guests with a flavorful Moroccan spiced chicken and black rice salad, perfect for gluten-free diets.
Ingredients:
  • 85g (1/2 cup) black rice (Sunrice brand)
  • 100g (1/2 cup) basmati rice
  • 4 (about 200g each) chicken breast fillets
  • 10.00 gm Moroccan spice mix
  • 27.30 gm olive oil
  • 200g snow peas, thinly sliced lengthways
  • 1 bunch asparagus, ends trimmed, thinly sliced diagonally
  • 100g baby rocket leaves
  • 50g (1/3 cup) toasted slivered almonds
  • 62.50 ml coriander leaves
  • 62.50 ml small mint leaves
  • 42.00 gm orange juice
  • 20.00 ml white wine vinegar
  • 14.40 gm honey
Instructions:
  • Simmer the black rice in a large pot of boiling water for 30-35 minutes until it is cooked to perfection. Then, quickly cool it down under cold running water and make sure to drain well.
  • Cook fragrant basmati rice in a large saucepan of boiling water for 12 minutes or until tender. Then, refresh under cold running water and drain well.
  • Combine chicken and spices in a large bowl. Heat 2 teaspoons of oil in a non-stick pan over medium heat. Cook chicken for 4 minutes each side until golden brown and cooked through. Let it rest covered with foil on a cutting board for 5 minutes before slicing.
  • In a heatproof bowl, combine the snow peas and asparagus. Pour boiling water over them and let sit for 1 minute. Quickly cool them under cold running water, then drain thoroughly.
  • In a large bowl, mix together the rice, chicken, snow peas, asparagus, rocket, almonds, coriander, and mint. In a small bowl, whisk together the orange juice, vinegar, honey, and remaining oil. Season with salt and pepper. Drizzle the dressing over the salad and gently toss to combine. Serve immediately.

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