e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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The turmeric in these bites gives a Middle Eastern flavour to this gluten-free recipe. It's also high in fibre and protein.
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.
Calories 588 cal
Kilojoules 2460 kJ
Total fat 19 g
Saturated fat 4 g
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