I love chicken, I know it’s a fairly uneventful meat but its so versatile. I have loved chicken since I was young eating the chickens from my parents garden.
Baring in mind that stills a cheap protein to buy, especially here in England and with one whole chicken we can create so much (bones for stocks, offal’s for pies and……, paws and neck to enrich some soups and of course the meat to grill, stew, roast, fry, etc.)
Here is a quick and easy way to cook chicken and an amazing sweet and sour wild rice, spicing up your food with aromas, flavours and, of course, nutrients.
. 4 pieces of chicken (thigh and drumstick)
. 1 lemon
. 2 cloves of garlic
. 1tablesp of mustard
. Olive oil
. 260g of wild-rice
. 1 shallot
. 1 teasp of fresh ginger (grated)
. 1 clove of garlic
. olive oil
. 3 tablesp of sultanas or raisins
. fresh or dry coriander
. mix of watercress and rocket
. 1 medium ripe mango
. olive oil
. balsamic vinegar
. in a bowl season the chicken with all the listed ingredients (use your hand to mix) and then put in a baking tray drizzle with olive oil
. put the tray in a pre-heated oven, 180C, and cook for around 35m to 45m (check it) and do not forget to add some water and never leave the chicken without liquid in the tray
. cook the rice in salted boiling water for around 20m (wild rice requires more time)
. drain the rice and leave it aside
. meanwhile, in a pan, add a drizzle of olive oil, chopped shallot, the garlic and ginger
. cook it in a medium heat and leave the ingredients getting a golden colour (5minuts)
. add the rice to the pan, stir, drizzle with a bit of honey and add the sultanas and coriander
. mix all the ingredients and check the seasoning
. cut the mango in small cubes and mix it with the leaves (rocket and watercress).
. prepare ahead of time the dressing -mixing together 3 parts of olive oil for 1 of balsamic vinegar, some salt and black-pepper, shake it or whisk it well and just when it’s time to serve drizzle the salad.
Plate up and get ready for complements, because I receive some from my chef (husband), the one that was quite apprehensive when I suggest to buy wild rice instead of the white version.
It’s a kind of a rice that requires not just more time to cook,
but as well more seasoning.