Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Red rice with chicken and burnt blood orange
A mix of Camargue red rice and red quinoa, mixed with roasted red onions, chicken and slices of griddled blood orange
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Ready in 40 minutes
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Cooking time 25 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 4 red onions, peeled and cut into wedges
- 3 cloves garlic, skins intact
- 1 tbsp olive oil
- 4 blood oranges, half juiced, half peeled and cut into segments
- 1 tsp cinnamon
- 1 tsp cumin
- 2 chicken breasts, cut into strips
- 200g Camargue red rice
- 100g red quinoa
- 1 tbsp extra virgin olive oil
- 30g pistachios, roughly chopped
- 3 tbsp fresh mint, roughly chopped
- 3 tbsp parsley, roughly chopped
Method
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1
Preheat the oven to 200°C/gas mark 6. Put the red onions in a roasting tray and add the garlic. Drizzle over the olive oil and season with black pepper. Stir well to ensure the onions are coated, and then roast in the oven for 25-30 minutes until the onions are soft. Remove from the oven. Squeeze the garlic from their skins and stir through the onions. Leave to cool.
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2
Meanwhile, combine the juice of 1 orange with the cinnamon and cumin. Put the chicken in a dish and pour over the orange marinade. Cover and leave to marinate in the fridge for an hour.
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3
Cook the red rice and quinoa according to the packet instructions. Drain and leave to cool.
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4
Heat a griddle pan over a high heat and griddle the orange segments until they have nice char lines on either side. Remove and set aside. In the same pan, griddle the chicken strips for around 10 minutes, turning midway, or until cooked. Leave to cool.
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5
Mix together the extra virgin oil and the juice from the remaining blood orange and season with black pepper. Combine the rice and quinoa in a large bowl and pour over the dressing. Add the onions, chicken, oranges, pistachios and herbs and stir well to combine. Serve.
