Ottolenghi’s roast chicken & 3 rice salad

Name: Ottolenghi’s roast chicken & 3 rice salad
Prep time: 15 min
Cook time: 30 min
Yield: 8 serving
Ingredients: 1 chicken; 70 ml olive oil; 200 basmati rice; 50 brown rice; 50 wild rice; 2 brown onion; 12 spring onions; 2 mild red chili; 50 Coriander; 20 mint; rocket; salt; black pepper; DRESSING:; 6 – 8Tbs; 6 Tbsp sesame oil; 6-8 Tbsp fish sauce; 8-10 Tbsp olive oil; 2 tsp soy sauce; 2 Tbsp honey

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Prep Time
15 mins
Cook Time
30 mins
Servings
8
Cuisine
Middle Eastern

Ottolenghi’s roast chicken & 3 rice salad

Quade Mayo

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Ottolenghi's roast chicken and 3 rice salad (adapted slightly) - see my notes.

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Ingredients

Servings

1 chicken or use store-bought rotisserie chicken, organic, free-range, approx 1.5kg
70 ml olive oil skip this if no roasting your own chicken
200 basmati rice
50 brown rice
50 wild rice
2 brown onion finely chopped
12 spring onions
2 mild red chili optional, or green chili, thinly sliced
50 Coriander leaves and stalks finely chopped
20 mint chopped, leaves
rocket wild, also known as arugula, handful
salt
black pepper
DRESSING: modified up as I used rotisserie chicken plus double Ottolenghi's recipe
6 – 8Tbs approx 120ml lemon juice (approx 2 lemons)
6 Tbsp sesame oil
6-8 Tbsp fish sauce Thai
8-10 Tbsp olive oil use more if you are not using the pan juices from the roast chicken
2 tsp soy sauce
2 Tbsp honey

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Instructions

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Cook the 3 types of rice as per your favourite method (see my foolproof basmati method below), drain, or cool and keep aside.
Shred or cut the cooled chicken into bite-size pieces. I remove the skin to keep it leaner but you can decide.
Chop the onions finely and fry in a non-stick pan with a good glug of olive oil until translucent. This will take about 5 minutes. Cool and set aside.
Slice the spring onions finely on the bias and chop the coriander and mint fairly finely (use the stalks of the coriander here). Slice the chili if you are using it.
Whisk the ingredients for the dressing together in a small bowl.
Toss the rice (or your halved quantity) in a bowl with the cooked shredded chicken, spring onions, cooked and cooled onions, chopped herbs, and chili. Add the dressing and the rocket leaves and toss to combine. You could reserve a few of the rocket leaves as garnish. Taste and adjust seasoning.
As mentioned I used the full dressing ingredients from the original recipe for half the rice and chicken. So half of this recipe = the full dressing of the original recipe.