Ingredients:
Roasted Chicken
- Small chicken
- Oil basted
- Salt and pepper to taste
Salad
- 250g rice of your choice (recommended Tilda's Lime & Coriander Basmati Rice)
- Large cucumber, chopped in large chunks roughly
- 1 pomegranate, seeded
- 2 chives, diced
- 2-3T of chopped dill, depending on your taste
- Handful of feta
- 2 lemons, rind zest and juice squeezed
- 4T olive oil
- Pinch of sugar
- Salt and pepper to taste
Set the oven to 400˚F. Prepare the chicken by removing any gizzards from the cavity and removing fatty areas or remaining feathers. Drizzle olive oil and salt/pepper to taste. Cook the chicken for 15 minutes at 400˚F, then reduce the heat to 375˚F and cook for an additional 40-50 minutes. Using a meat thermometer, check that the chicken has an internal temperature of 165˚F or gently slice the meat. We are going for no pink! Set the chicken aside to cool.
While the chicken is cooking, prepare the dressing and salad ingredients. Using a small lidded bowl, zest the rinds of two lemons, then cut in half and squeeze the juice. Add the olive oil and a pinch of sugar with pepper to taste. Place the lid on the bowl and shake well.
Cook the Tilda's Lime & Coriander Basmati rice, or similar rice, as instructed on the package. Place the rice in a large bowl and pour the dressing overtop, allowing the rice to soak in the flavor. Add all other salad ingredients except the chives.
Once the chicken has cooled, shred the meat from the cavity in a separate container. Add as much of the shredded chicken as you like to the salad mixture and mix well. After plating, include any leftover dill and the chives on top. Serve with pita and hummus for a well-rounded meal.
Recipe altered from GoodFood: Make-ahead meals by BBC Books.
