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Spiced Bird Salad

By 31st May 2017Cook

Serves 6

  • 1 pkt plain dukkah
  • 4 chicken breasts
  • 2 Tbsp olive oil
  • 1 cup pine nuts, toasted
  • 100g fresh mint leaves
  • 1 can ceres organic cooked blackbeans
  • 2 cloves garlic, crushed
  • 1 red onion, finely diced
  • ½ cup sultanas
  • 2 red peppers

Preheat oven to 180*C. Rub the chicken breasts with the dukkah and leave for as long as possible. Brush the peppers with some olive oil, season with salt and pepper and put into the hot oven for 10-12 minutes. Allow to cool slightly, remove the skins and slice.
Place black beans in a large bowl. Add to this ¾ of the pine nuts, the garlic, red onion, sultanas and sliced red pepper. Chop half of the mint leaves and add to the rice mix. Transfer to a large serving bowl and serve alongside the chicken.
Sear the chicken in a hot oven-safe frying pan then put it in the oven for 10 minutes. Remove chicken from the pan and rest.
Slice the chicken breast and serve with chili, a sprinkle of pine nuts and mint leaves.

Quick chill sauce

  • 1 red chili, deseeded and chopped
  • 1 cup tomato juice
  • 3 Tbsp cider vinegar
  • 1 Tbspn honey
  • ¼ tsp ground allspice
  • pinch salt

Place all the ingredients in a blender and blend until smooth