Birdie Num Num (or Spice-Inspired Chicken Salad)

6

PORTIONS

Ingredients

  • 1 tbsp salt (for salt brine)
  • 1 litre water
  • 4 chicken breasts
  • 1 packet plain dukkah
  • 2 red peppers
  • 2 tbsp olive oil
  • 1 packet Uncle Ben’s brown rice and quinoa
  • 1 cup pine nuts, toasted
  • 2 cloves garlic, crushed
  • 1 red onion, finely diced
  • ½ cup sultanas
  • 100g fresh mint leaves

Quick Chilli Sauce

  • 1 red chilli, deseeded, chopped
  • 1 cup tomato juice
  • 3 tbsp cider vinegar
  • 1 tbsp honey
  • ¼ tsp ground allspice
  • pinch salt

 

Method

Add salt to water and dissolve. Add chicken and leave for one hour.

Preheat oven to 180°C. Rub chicken with dukkah and leave for as long as possible.

Brush peppers with olive oil, season with salt and pepper and bake in the hot oven for 10-12 minutes. Remove peppers from oven (leaving oven on) and allow to cool slightly. Remove skins and slice.

Meanwhile, cook rice and quinoa according to packet instructions and place in a large bowl. Add ¾ of the pine nuts, the garlic, onion, sultanas and sliced red pepper. Chop half the mint leaves and add to rice salad. Transfer to a large serving bowl.

Sear chicken in a hot, oven-safe frying pan with a touch of olive oil. Then cook in the oven for 10 minutes. Remove chicken from the pan and rest.

To make chilli sauce, place all ingredients in a blender and blend until smooth.

Slice the chicken and sprinkle with remaining pine nuts and mint leaves. Serve with chilli sauce and salad.