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
- 500ml vegetable stock
- 250g basmati rice
- 100g or 120g tub pomegranateseeds
- 1 tsp coriander seedscrushed
- 1 tsp ground cumin
- 50g toasted flaked almonds
- zest 1 orange
Nutrition: per serving
- kcal319
- fat8g
- saturates1g
- carbs57g
- sugars6g
- fibre4g
- protein8g
- salt0.31glow
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.
