Moroccan Chicken with Rice Salad and Moroccan Eggplant Aioli

Moroccan Chicken with Rice Salad and Moroccan Eggplant Aioli

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 10, 2017.

Alternatively, use BBQ hot plate or grill to cook chicken for the same cook time.


Ingredients

Rice Salad

  • 1 cup basmati rice
  • 1½ cups water
  • ¼ teaspoon salt
  • 1 broccoli
  • 1 tomato
  • 250g frozen peas
  • 1 tablespoon GF vinegar (e.g. red wine, white wine)
  • 1½ teaspoons GF mustard (e.g. Dijon, wholegrain)
  • 2½ tablespoons olive oil
  • ½ teaspoon honey

Moroccan Chicken

  • 550g chicken thighs
  • 4 teaspoons Moroccan spice mix

Moroccan Eggplant Aioli

  • 80g Moroccan eggplant dip
  • 1 tablespoon mayonnaise

Steps

  1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate or grill to medium high (if using). Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice is cooking, prepare the rest of the meal. Cut broccoli into very small florets and dice stalk 1cm; dice tomato 1cm. Set both aside. Pat chicken dry and season with salt. Sprinkle over Moroccan spice mix, coating both sides of chicken.
  3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 4-5 minutes each side (depending on thickness), until chicken is just cooked through. Set aside to rest, covered, for 2-3 minutes, then slice thickly.
  4. While chicken is cooking, cook broccoli and peas in pot of boiling water for 2-3 minutes, until bright green and tender. Drain and set aside.
  5. In a large bowl, whisk together vinegar, mustard, oil and honey. Add cooked rice, broccoli, peas and tomato to bowl with dressing and toss to combine. Season to taste. In a small bowl, mix Moroccan eggplant dip with mayonnaise.
  6. To serve, divide rice salad between plates, top with Moroccan chicken and dollop over Moroccan eggplant aioli.

Nutritional Information

Energy 2391 kj
571 kcal
Protein 31.7g
Carbohydrate 40.0g
Fat 30.2g