Sometimes you need something hearty on a weeknight. It’s been a long day and you simply don’t have the time (or energy) to start gutting and chopping a chicken. In true Fit Foodie style, there’s a work-around. Grab a pre-marinated chook from the good folk at Lilydale, who very kindly haven’t loaded their sauce with flavourings and other nasties. Whack it on a foil tray, and focus on the most delicious rice you’ve ever eaten. Super nutritious, and all pulled together in one hour, with minimal slimy chicken contact. Winning.
- 1 x Lilydale Split Chicken (approx. 1.4kg)
- 1 cup basmati brown rice
- 1 tablespoon coconut oil
- 2 large cloves garlic, minced
- 4 kale leaves, stems removed
- 1 tablespoon ginger, peeled and grated
- 1 teaspoon turmeric, peeled and grated
- ¾ teaspoon salt
- 2 cups boiling water
- 1 tablespoon fresh lemon juice
- 1 cup mixed salad leaves
- Cook the chicken as per pack instructions. Once cooked, set aside covered in foil for 10 minutes.
- Meanwhile, pour the dry rice into a bowl and cover with cool water. Soak for 15 minutes, then drain.
- While rice is soaking, put on a kettle of water and bring to a full boil.
- Add the coconut oil, garlic, and ginger to a medium-sized pot and heat to medium. Sauté until very fragrant, about 3 minutes.
- Add the rice, turmeric and salt, and sauté an additional 2 to 3 minutes.
- Add 2 cups of boiling water, reduce heat and simmer, covered until water is absorbed, about 30 to 35 minutes.
- A few minutes before rice is finished cooking, stir the fresh lemon juice and chopped kale into the rice. Re-place the cover and continue to cook.
- On a large platter, serve rice on a bed of the mixed salad leaves and top with chicken.
Tip: Save the chicken carcass to make a nutritious stock by adding it to boiling water with some roughly chopped carrots and onion. Simmer for 2 hours on low, then strain and cool.