Moroccan-style chicken with carrot & orange salad
Boneless chicken thighs, stuffed and dusted with spice, stay succulent when roasted and are much cheaper than breast meat
Zesty pomegranate rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 500ml vegetable stock
- 250g basmati rice
- 100g or 120g tub pomegranate seeds
- 1 tsp coriander seeds, crushed
- 1 tsp ground cumin
- 50g toasted flaked almonds
- zest 1 orange
Method
- STEP 1
Bring the stock and rice to the boil, then simmer for 10 mins. Drain the rice and set aside to rest for 5 mins.
- STEP 2
Add the pomegranate, coriander seeds, cumin, most of the toasted almonds, orange zest and seasoning. Sprinkle with the remaining toasted almonds.
