im in love with my Ottolenghi so im trying another recipe and the flavours are just dancing in my mouth and happy wave spread out over dinner
there is a gentle heat from chilies and pepper from the rocket balances out with fresh flavours from coriander and and mint
here is the recipe
i used 1 pack of chicken thighs
70ml olive oil
200g basmati rice
50g wild rice
50g brown rice
1 onion thin slices
6 spring onions
4 mild chillies ( i used 2 birds eye chillies)
bunch of coriander chopped
20 g mint chopped
20 g rocket ( i used half a pack)
dressing
65ml lemon juice
30ml sesame oil
30ml Thai fish oil
35ml olive oil
i seasoned my chicken skin in salt ans pepper and browned in a pan before roasting it off which is different to the recipe, as i think chicken with a crispy skin is really nice. once cooked chop into slices.
cook the basmati in 400ml of water bring to the boil and simmer for 20 mins remove from the the heat and leave for 10 mins.
put the wild and brown rice and cover with three times the amount of water bring to the boil and simmer for 40 mins drain and run under cold water
fry the onions with some salt till golden leave to cool
once everything is cool toss all ingredient in a bowl with the dressing and serve
looking good sweet cheeks! You are a star in the kitchen - just proves you need to upsticks and move to be my neighbour! x x x
ReplyDeleteThis looks lovely! I love rice dishes, might have to try this one :-) #52CookBooks
ReplyDeletethat looks absolutely gorgeous Helen - love the use of the chicken skin!
ReplyDeleteyour food just looks so tasty and tempting and i just want to reach into my screen and grab some! yum and i love that it makes use of all the chicken and the rocket makes it look so pretty with the bursts of green x x
ReplyDeleteLooks and sounds lovely, the skin is the best bit and sounds divine the added S&P and crispy x
ReplyDelete