Birdie Num Num (Indian-inspired chicken salad)
|1 packet||Dukkah, plain|
|2 Tbsp||Olive oil|
|100 g||Rice, black|
|100 g||Rice, brown|
|1 cup||Pine nuts, toasted|
|2 cloves||Crushed garlic|
|1||Red onion, finely diced|
|100 g||Fresh mint, leaves|
|2 Tbsp||Canola oil|
|2 Tbsp||Pumpkin seeds|
|2 Tbsp||Mustard seeds, or vegetable oil|
|1 Tbsp||Turmeric powder|
|2 Tbsp||Cumin, powder|
|2 Tbsp||Coriander, powder|
|2 tsp||Chilli powder|
|1 cup||Onions, diced|
|¼ cup||Ginger, grated|
|4 cloves||Crushed garlic|
|1||Red chilli, small, thinly sliced|
|2 cans||Diced tomatoes, 400g each|
|4 Tbsp||Brown sugar|
|½ cup||Malt vinegar|
- Preheat the oven to 180C.
- Rub the chicken breasts with the dukkah and leave for 1-2 hours if possible.
- Brush the peppers with some olive oil, season with salt and pepper, and put into the hot oven for about 10-12 minutes.
- Allow to cool slightly, remove the skins and slice.
- Meanwhile, cook the rices and quinoa according to the packet instructions and place in a large bowl.
- Add ¾ of the pine nuts,the garlic, onion, sultanas and 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 in the oven for 10 minutes.
- Remove from the pan and rest. Slice the chicken breasts and serve with the kasundi, a sprinkle of pine nuts and mint leaves.
- Heat the oil in a frying pan. Add seeds, mustard, turmeric, cumin, coriander and chilli. Cook for 5 minutes.
- Add the onions, ginger, garlic, fresh chilli and water. Cook for 5 minutes.
- Add the tomatoes, brown sugar, vinegar and salt, then simmer for 1½ hours.