Turmeric chicken bites with vege rice bowl
Nutrition Info.(per serve)
1 large piece (about 15g) root turmeric, peeled and grated
2 cloves garlic, peeled
1 piece (about 20g) root ginger, grated
1½ tablespoon olive oil
juice of 1 lemon
600g skinless boneless chicken thighs, cut into chunks
200g baby carrots, scrubbed
250g baby beetrootbeetsX
2 red onions, cut into wedges
¾ cup brown basmati rice
2 sticks cinnamon, broken up
400g can chickpeagarbanzoXsgarbanzosX, rinsed and drained
4 dried dates, sliced
1 cup fresh coriandercilantroX, chopped
¹/³ cup low-fat plain yoghurt
Total fat 19g
Saturated fat 4g
Dietary fibre 11g
1 In a processor, blend turmeric (reserving 1 teaspoonful), garlic, ginger, half of the lemon juice and 1 tablespoon of the oil to a paste. Use paste to coat chicken and leave to marinate for a few hours or overnight.
2 Once chicken is marinated, preheat oven to 190°C. In an ovenproof dish, place carrots, beetroot and onion. Spray with oil. Bake in oven for 20 minutes, toss and respray with oil.
3 In another ovenproof dish, place chicken and cook for 25-30 minutes, until lightly golden, turning once.
4 Meanwhile, in a pan, heat remaining oil over medium and add rice. Cook for a minute. Add 1½ cups water, reserved turmeric and cinnamon sticks. Bring to the boil, reduce heat, cover and simmer for 15 minutes, or until rice is fluffy.
5 Stir in chickpeas and dates with half of the coriander and reserved lemon juice. Season to taste.
6 To serve, divide rice among 4 bowls. Add roasted veges and top with chicken and remaining coriander. Serve with a spoonful of yoghurt.
The longer the chicken is marinated, the more intense the flavour will be.
Chicken thighs work well in this recipe, as they remain moist and tender.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.