Women’s Fitness Australia — May 2017

ONEPOT

WILD RICE AND

CHICKEN PILAF

SERVES 

cup coconut oil

cup small, fresh curry leaves

1 tbs ground turmeric

2 tbs ground coriander

2 tbs ground cumin

1 tbs brown mustard seeds

1 large onion, halved and thinly sliced

2 cups wild rice, well rinsed

1 litre chicken stock

1 x 1.8kg whole chicken, skin on,

cut into 4 pieces

1 garlic bulb, halved crossways

juice of 1 lemon

MINTY CUCUMBER YOGHURT

1 cup Greek yoghurt

1 tsp sea salt

cup mint leaves, fi nely shredded

1 Lebanese cucumber, deseeded

and fi nely chopped

1 tbs lime juice

1 long green chilli, deseeded and

fi nely chopped

TO SERVE

lime wedges

coriander sprigs

1 Preheat the oven to 180°C.

2 Place a large heavy-based, fl ame-

proof baking dish over medium

heat. Add the oil. Once melted, add

the curry leaves, spices and onion.

Cook, stirring occasionally, for 5

minutes or until the onion is soft and

light golden. Stir through the rice and

stock, and remove from the heat. Add

the chicken, skin side up, then the garlic

and lemon juice. Cover the dish tightly

with aluminium foil. Bake for 2 hours

or until the rice and chicken are tender.

[If you don’t own a heavy-based,

fl ame-proof baking dish, simply fry

the oil, curry leaves, spices and onion

in a separate small frying pan fi rst and

then add to your baking dish along

with the remaining ingredients.]

3 Meanwhile, make the minty cucumber

yoghurt. Combine all of the ingredients

in a small bowl and mix well. Set aside.

4 Remove the dish from the oven and

increase the oven temperature to 220°C.

Remove the foil and return the dish

to the oven to bake for 10 minutes or

until the chicken skin becomes crisp.

Rest for 5 minutes, then serve with

the minty cucumber yoghurt, lime

wedges and coriander sprigs.

Baby, it’s (getting) cold outside, so fi re up the

oven with these nourishing meals

Ultimate

THE

MAINS

WINTER

FEASTS

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