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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.

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