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Persian-style chicken pots

Persian-style chicken pots

By Noah De Guzman
20’ Prep time
0’ Cook time
20’ Total time
373 Calories
6 Serving

Summary

Portable pots of chicken, fruits, nuts and seeds with salad leaves and a tangy sumac dressing – perfect for picnics.
Noah De Guzman 0 Followers

Step by Step

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Step 1

Put all the ingredients for the dressing into a jam jar, season and shake together.
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Step 2

Cook the rice according to pack instructions. Combine all the other ingredients in a large mixing bowl and season generously.
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Step 3

Transport the salad in a sealed plastic box and take the dressing in the jam jar. Dress the salad when you get to the picnic and serve in individual bowls.

Ingredient

  • Ground cumin
    Ground cumin
    0.5 tsp
  • Ground cinnamon
    Ground cinnamon
    0.5 tsp
  • Sumac
    Sumac
    0.5 tsp
  • Dried apricots
    Dried apricots
    8
  • Salad onion
    Salad onion
    2
  • Flat leaf parsley
    Flat leaf parsley
    2 tbsp
  • Mint
    Mint
    3 tbsp
  • Walnut pieces
    Walnut pieces
    50 grams
  • Waitrose pomegranate seeds
    Waitrose pomegranate seeds
    4 tbsp
  • Rapeseed oil
    Rapeseed oil
    4 tbsp
  • Cooks' ingredients barberries
    Cooks' ingredients barberries
    2 tbsp
  • Babyleaf salad
    Babyleaf salad
    50 grams
  • Pouch waitrose wholegrain, red rice & quinoa
    Pouch waitrose wholegrain, red rice & quinoa
    250 grams
  • Cooked skinless chicken
    Cooked skinless chicken
    300 grams
  • Pomegranate molasses
    Pomegranate molasses
    3 tbsp

Nutrition Facts

View nutrition facts
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