This is a tasty treat for Sunday lunch, although I love to pack the leftovers for lunch the next day…and the next…and the next.
– 1 organic/free range chicken, c. 1.5kg
– 70ml olive oil
– 300g wild rice
– 6 spring onions, thinly sliced
– 1 red chilli, seeded and cut into strips
– 50g coriander, chopped
– 20g mint leaves, chopped
– 20 rocket leaves, chopped
– salt and pepper to season
- 65ml lemon juice
- 30ml sesame oil
- 30ml fish oil
- 35ml olive oil
Makes enough for 6 portions
(Optional extra’s to your own taste: more chilli, more herbs. Ottolenghi uses wild, brown and basmati rice, but I prefer all wild rice)
- Preheat the oven to 220c. Rub the chicken with 40ml of the olive oil and season liberally with salt and pepper.
- Place in a roasting tin and put in the oven for 10 minutes before reducing the temperature to 190c and cooking for 50-60 minutes or until the chicken is cooked through.
- While the chicken is roasting, cook the rice. Place the wild rice in a saucepan and pour in enough cold water to cover the rice by at least 3 times its volume. Bring to the boil and then simmer for 40-45 minutes, uncovered. Drain through a sieve and run under cold water to stop the cooking.
- Once the chicken is cooked, leave to cool and then carve the meat from the chicken. Put it in a bowl large enough to hold the whole salad. In a separate bowl, whisk all the dressing ingredients together with the cooking juices from the chicken. Pour the dressing ingredients together with the cooking juices from the chicken. Pour the dressing over the chicken and set aside.
- Add the rice, spring onions, chillies and chopped herbs to the chicken.
- Mix well, taste and adjust the seasoning.