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Persian-style chicken and rice salad recipe
Persian-style chicken and rice salad recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Freeze Persian-style rice bowls with chicken separately in airtight containers for up to 2 months. Thaw, add fresh ingredients, and enjoy!
Ingredients:
  • 200g rice
  • 2 oranges, rind finely grated, juiced
  • 80g currants
  • 400g can chickpeas, rinsed, drained
  • 50g capers
  • 40g almond
  • 1 Hot Roast Chicken, skin and bones removed
  • 250g baby cucumbers, thinly sliced crossways
  • 20.00 ml pistachio dukkah
  • 140g yoghurt
Instructions:
  • In a medium saucepan over high heat, combine the rice, orange rind, orange juice, and 1½ cups (375ml) water. Cover and bring to a boil. Then, lower the heat to medium and cook covered for 30 minutes until the rice is tender. Let it sit covered for an additional 10 minutes to steam.
  • In a large bowl, combine rice, currants, chickpeas, capers, almonds, and season with your favorite spices. Mix well. Shred the chicken into the bowl.
  • Combine the chicken, cucumber, dukkah, and oil with the rice mixture in the bowl and toss together. Serve with yogurt on the side.

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