- 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
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.