Sunday, October 5, 2014

poached chicken brown rice salad with black tahini dressing

This salad is tasty and good for you and a great one for spring or autumn where you don't need a heavy hearty meal and a light summery salad just won't fill everyone up enough for dinner.

I discovered black tahini recently. It has a runnier consistency which makes it great for salad dressings though it does look a bit like an oil slick! I do love black sesame seeds, which I buy in bulk and spread on salads, crumbed chicken and soy, ginger, garlic fish too.

6 chicken thighs
1 head of broccoli, separated into florets and stem sliced in 2cm chunks.
Half bunch parsley, finely chopped
Half bunch coriander, finely chopped
Half bunch mint, finely chopped
1 carrot, grated
Olive oil (EVOO)
1 zucchini grated, (optional)

4 tablespoons black tahini
2 cloves garlic, crushed (or less, to taste)
juice from one lemon

Sunflower seeds and sesame seeds (black or white) (optional)

Cook 400g of brown rice using your preferred method. If you are using a Thermomix cook the brown rice - 35 min/ sp2/Varoma and place the broccoli in the Varoma for the last ten minutes. Rinse the broccoli under cool water and place both in the fridge.

If you aren't using a Thermomix steam the broccoli and rinse under cool water.

Take 6 chicken thighs and poach in boiling water for 10 minutes. Ensure they are cooked by slicing open the thickest thigh. Return them to the boiling water for 2 minute intervals if they need more time. Drain water and place in fridge to cool while you prepare the other ingredients.

In a jar place your tahini, garlic and lemon juice and shake for about 10 seconds until well combined.

Slice the chicken when cooled.

Scatter the cooled rice, broccoli and chicken across a large platter.Add the finely chopped herbs and carrot and drizzle with EVOO. You can add the zucchini at this stage too.



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