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Chicken With Beetroot Rice, Pomegranate And Pistachio Tabbouleh Recipe

Written on Friday, February 17, 2017 | 1:43:00 PM




Serves : servings 
Preparation time : 15 minutes, plus marinating
Cook : 12 minutes

Ingredients : 
- 2 teaspoons grated unwaxed orange rind
- 4 tablespoons orange juice
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 2 boneless, skinless chicken breasts
- 2 fresh beetroot, scrubbed and ends trimmed
- 4 tablespoons chopped flat leaf parsley
- 4 tablespoons chopped mint
- 50 g (2 oz) baby kale or spinach
- 100 g (3½ oz) pomegranate seeds
- 25 g (1 oz) pistachios
- salt and freshly ground black pepper

Preparation Method :
1) In a large non-reactive bowl, mix together half of the orange rind, orange juice, oil and pomegranate molasses, add the chicken breasts and leave to marinate for about 15 minutes.

2) Meanwhile, using a spiralizer fitted with a 3 mm (⅛ inch) spaghetti blade, spiralize the beetroot. Place the spiralized beetroot in a food processor and pulse until it resembles rice.

3) Tip the beetroot rice into a large bowl and stir in the herbs, kale or spinach, pomegranate seeds and pistachios.

4) In a separate small bowl, mix together the remaining orange rind, orange juice, oil and pomegranate molasses. Season to taste with salt and pepper and then pour over the beetroot tabbouleh and toss well.

5) Heat a griddle pan until hot. Add the chicken and cook over a medium heat for 4–6 minutes on each side or until cooked through, basting occasionally.

6) Divide the tabbouleh between 2 bowls. Thinly slice the chicken, arrange over the top and serve immediately.

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