Peri Peri Chicken, Rice, Cabbage & Fennel Salad
PLEASE NOTE WE HAVE SUBSTITUTED THE FENNEL IN THIS VIDEO FOR CORN, PLEASE USE WRITTEN RECIPE FOR INSTRUCTIONS ON HOW TO COOK CORN.
Peri peri sauce
Portuguese spice dukkah
Lemon (1/2 of supplied)
WHAT YOU’LL NEED: Medium sauce pans, 2 medium frying pan, sieve or colander, chopping board, knife, baking tray (if cooking chicken in the oven)
PANTRY STAPLES: Cooking oil
ALLERGENS: Onion, garlic, sesame, walnuts, almonds
These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly. If cooking for 4 or 6 the chicken can be cooked in the oven at 180C for 30-40 minutes or until cooked through.
1. Cook the chicken: Heat a splash of oil in a medium frying pan over medium heat. Cook the chicken for approximately 10 minutes or until brown on both sides. Spread some of the peri peri sauce over the chicken (1 tablespoon per person). Reduce the heat and cook an additional 10 minutes or until cooked through. Remove from the pan and cut into pieces. You can also cook the chicken on a bbq, if you prefer.
2. Prepare the vegetables: Bring a medium saucepan of salted water to the boil. Wash all the vegetables. Thinly slice the cabbage. Remove the stems of the kale and thinly slice the leaves. Remove the kernels off the corn.
3. Prepare the salad: Heat a splash of oil in another medium frying pan (or saucepan) over high heat. Cook the corn kernels for approximately 3 minutes or until they start to blister. Add the kale and cook for 20 seconds until kale is lightly wilted. Combine the corn and kale into a bowl with the raw cabbage. Sprinkle some salt and a squeeze of lemon.
4. Cook the rice: Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil 8 minutes or until cooked through. Stir half way through to stop the rice from sticking. When cooked, strain through a sieve. Fluff with a fork and set aside.
5. To serve: Divide the salad, chicken and rice between serving plates. Top the chicken with the remaining Peri peri sauce and dukkah spice.