Welcome to the New AussieBarbie Website

We have made it easier for you to find and add your favourite recipes and videos,  new competitions and a new blog section  to have your say about the Great Aussie Barbie.

Aussie Barbie is on Facebook

Aussie Barbie is now on Facebook. Become a fan today!

Win an Everdure BBQ for summer

Australia is in love with Asian food. And of course we’re in love with BBQing. So with the help of our chums at Chang’s we’re putting the two together.

Chicken And Apricot Rice Salad

 
Type of Dish: Main
Serves:
1
Prep Time:
15 min
Marinating Time:
Cooking Time:
25 min
Primary Ingredient:
Best Suited for: Weeknight dinners

Goes Well With

Ingredients

  • 2
    whole
    Boneless Chicken Breast Halves
    trimmed of all fat
  • 2
    tsp
    Ground Coriander
  • 1
    tbsp
    Frying Oil
  • 1
    cup(s)
    Long Grain Rice
  • 1
    bunch(es)
    Fresh Coriander
    leaves removed and washed, then roughly chopped
  • 1
    cup(s)
    Pine Nuts
    lightly toasted in a frying pan
  • 1
    cup(s)
    Currants
    soaked in white wine for 30 minutes
  • 1
    cup(s)
    Dried Apricots
    roughly chopped
  • 1
    cup(s)
    Apricot Marinade
  • 2
    tbsp
    White Wine Vinegar
  • 0
    tbsp
    Sea Salt
    to taste
  • 0
    tbsp
    Black Pepper
    to taste

Directions

  • 1 Brush the chicken with the oil and sprinkle the ground coriander over it completely.
  • 2 Cook on the flat or the char grill until just done.
  • 3 Reserve and slice or coarsely shred.
  • 4 Cook the rice in a loot of salted water until just done and drain under cold water.
  • 5 Cool the rice completely.
  • 6 In a large bowl, combine the rice, the chicken, coriander, currants, apricots, pine nuts, marinade, vinegar and salt and pepper, stirring so the dressing coats all ingredients.

Related Recipes

Reviews & Comments