Split Chicken with Ginger + Turmeric Aromatic Rice

INGREDIENTS:

• 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

METHOD:

1. Cook the chicken as per pack instructions. Once cooked, set aside covered in foil for 10 minutes.
2. Meanwhile, pour the dry rice into a bowl and cover with cool water. Soak for 15 minutes, then drain.
3. While rice is soaking, put on a kettle of water and bring to a full boil.
4. Add the coconut oil, garlic, and ginger to a medium-sized pot and heat to medium. Sauté until very fragrant, about 3 minutes.
5. Add the rice, turmeric and salt, and sauté an additional 2 to 3 minutes.
6. Add 2 cups of boiling water, reduce heat and simmer, covered until water is absorbed, about 30 to 35 minutes.
7. 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.
8. On a large platter, serve rice on a bed of the mixed salad leaves and top with chicken.
9. Enjoy!

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.