Name: Crispy rice with yellow chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Cuisine: Main Meals
Ingredients: For the chicken: ,free-range skinless deboned chicken thighs 400 g,olive oil 2T,Woolworths crushed garlic, ginger, chilli and turmeric, punnet 1 x 70 gpunnet ,cumin seeds 1 t,smoked Spanish paprika 1 t,coconut milk 1 cup,honey 1T,sea salt and freshly ground black pepper, to taste ,For the crispy rice: ,basmati rice, rinsed 90 g,medium potato, peeled and chopped 1,flaked almonds, toasted 30 g,sea salt and freshly ground black pepper, to taste ,olive oil 2 T,butter 50 g

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Gluten free

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Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

1 free-range whole chicken
1⁄4 cup olive oil, plus extra for frying
sea salt and freshly ground black pepper, to taste
200 g kale
100 g pistachios
2 grapefruit, peeled and thickly sliced

For the kombucha vinaigrette, whisk:

1⁄4 cup Woolworths kombucha
1⁄4 cup red wine vinegar
1⁄4 cup olive oil
1 T honey
1 T wholegrain mustard
thyme a sprig, finely chopped
sea salt and freshly ground black pepper to taste

Method

1 Preheat the oven to 200°C. Place the chicken on a baking tray, rub with olive oil and season well. Roast for 45 minutes, turning once, until the skin is crisp and the juices run clear. Allow to cool slightly, then tear into large chunks. Set aside.

2 Heat the remaining olive oil in a pan. Stir-fry the kale for 3–5 minutes, or until the stalks soften and the leaves crisp up a bit. Season to taste.

3 Bring a saucepan of water to the boil and add the pistachios. Boil for 3–5 minutes, or until slightly softened. Remove from the heat and drain. Shell the pistachios and set aside.

4 To serve, divide the grapefruit, kale, chicken and pistachios between four small plates or one large one, then pour over the dressing.

Find more chicken recipes here.

Photographs: Elsa Young
Production: Khanya Mzongwana
Food assistant: Offentse Clive Ndou

This is a test recipe

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Ingredients

Method