Atlas Masterclass

Peri Peri Chicken, Rice, Cabbage & Fennel Salad

INGREDIENTS‭:‬

1. Marinated chicken

2. Peri peri sauce

3. Portugese dukkah

4. Rice

5. Cabbage, 1/4 of supplied (remaining 3/4 reserved for night 3)

6. *Corn has been replaced with

radish and fennel

7. Kale, 1/2 of supplied (remaining 1/2 reserved for night 3)

8. Lemon, 1/2 of supplied (remaining 1/2 reserved for night 1)

*As we work closely with our suppliers to only use the freshest seasonal vegetables, we have replaced the corn in this recipe with radish and fennel as we were not able to source quality corn.

 

METHOD:

1. If cooking for 4 or more: Preheat oven to 180 degrees fan forced.

2. Bring a medium pot of water to the boil.

3. Preheat a splash of your preferred oil in a pan over a medium heat. Place the chicken in skin-side down and allow it to brown for 5-6 minutes before turning it. If cooking for 4 or more: Rub peri peri sauce on chicken and cook in the oven on a lined baking tray for 30-40 minutes.

4. Thinly slice some cabbage, you may also like to shred it using a mandolin, then de-stem the kale and roughly chop the leaves into pieces.

5. Preheat a splash of your preferred oil in a pot over a medium heat. Cut the radish into quarters and place in the pan. Cook these until they

begin to blister, this will take around 5 minutes. Add the kale to the pot with the radish in the last 2 minutes.

6. Once the chicken skin is crisp, flip it and add the peri peri sauce to the pan. Lower the heat to low and allow it to cook for a further 4 minutes.

7. Rinse your rice three times, this will remove excess starch and give you perfectly fluffy rice every time. Boil the rice for 8 minutes.

8. Thinly slice the fennel, then transfer it to a bowl with the shaved cabbage. Add the radish and kale then dress with lemon juice, olive oil and salt.

9. To plate up, begin with a portion of rice then place the chicken on top. Finish with the salad on the side and garnish with some dukkah.

 

VEGETARIAN METHOD:

1. Preheat oven to 180 degrees fan forced.

2. Bring a medium pot of water to the boil.

3. Remove the cauliflower from the bag and cook in the oven on a lined baking tray for 20 minutes, or until warmed through.

4. Thinly slice some cabbage, you may also like to shred it using a mandolin, then de-stem the kale and roughly chop the leaves into pieces.

5. Preheat a splash of your preferred oil in a pot over a medium heat. Cut the radish into quarters and place in the pan. Cook these until they begin to blister, this will take around 5 minutes. Add the kale to the pot with the radish in the last 2 minutes.

6. Rinse your rice three times, this will remove excess starch and give you perfectly fluffy rice every time. Boil the rice for 8 minutes.

7. Thinly slice the fennel, then transfer it to a bowl with the shaved cabbage. Add the radish and kale then dress with lemon juice, olive oil and salt.

8. To plate up, begin with a portion of rice then place the cauliflower on top. Finish with the salad on the side and garnish with some dukkah and the peri peri sauce.

For downloadable pdf version, click here.