Red rice is rich in calcium, helping to build strong bones and protect against osteoporosis. Slivered dates add a unique sweetness to this dish, while tender chicken pieces boost protein levels, filling you up for longer.
Serves 6
600g chicken thighs
2 tbsp olive oil
Salt and pepper
250g red rice
100ml rapeseed oil and mustard dressing (see recipe here [link to roasted squash and pearl barley])
Small bunch of flat-leaf parsley, leaves picked and roughly chopped
Small bunch of mint, finely chopped
200g green beans, topped
50g dates, cut into slivers
50g flaked almonds
Method
1 Preheat oven to 180ºC/160ºC fan/gas mark 4. Put the chicken in a roasting tin, drizzle with olive oil and season generously. Roast for 30-45 mins, or until cooked through. Skin and bone the chicken, then shred the meat.
2 Meanwhile, cook the red rice in boiling, salted water for 25-30 mins, until tender. Drain in a sieve, transfer to a serving bowl and toss in the dressing while the rice is still warm, so it absorbs the flavours well. Season generously, then stir in the fresh herbs.
3 Blanch the green beans in boiling water for 3-4 mins, until tender. Add to the rice, along with the dates and shredded chicken. Scatter with the flaked almonds to serve.
Warm red rice and chicken salad, from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott (Mitchell Beazley, £18.99; www.octopusbooks.co.uk). Photography by Jenny Zarins.