Treat guests to an exotic Moroccan meal with this spiced chicken black rice salad. Its also gluten-free.
- Cook the black rice in a large saucepan of boiling water for 30-35 minutes or until just tender. Refresh under cold running water. Drain well.
- Meanwhile, cook basmati rice in a large saucepan of boiling water for 12 minutes or until tender. Refresh under cold running water. Drain well.
- Meanwhile, combine the chicken and spice mix in a large bowl. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side or until golden brown and cooked through. Transfer to a clean chopping board. Loosely cover with foil and set aside for 5 minutes to rest. Thickly slice.
- Place the snow peas and asparagus in a heatproof bowl. Pour over boiling water and set aside for 1 minute. Refresh under cold running water. Drain well.
- Combine the rice, chicken, snow peas, asparagus, rocket, almonds, coriander and mint in a large bowl. Whisk the orange juice, vinegar, honey and remaining oil in a small bowl. Season with salt and pepper. Drizzle over salad and gently toss to combine. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set