Chicken + Crispy Rice Salad

Ingredients

Chicken

• 6 small chicken thighs
• 1 tbsp olive oil
• 1 lemon, juiced
• 1 tbsp oregano
• Salt + pepper
  
  

Slaw

• ½ cabbage, thinly sliced
• 3 spring onions, finely chopped
• ½ bunch parsley, chopped
• 1 tbsp dill, chopped
• 1 Lebanese cucumber, chopped into chunks
  
  

Crispy Rice

• 1¼ cups cooked and cooled rice
• 3 tsp olive oil
• 4 tsp tamari
  
  

Sauce

• Juice of 1 lemon
• ¼ cup olive oil
• 50g feta
• Salt + pepper

Method

1. Preheat the oven to 200°C.
   
   
2. Combine the rice, olive oil, and tamari in a bowl and mix to coat evenly.
   
   
3. Spread the rice onto a tray and bake for about 30 minutes or until crispy, stirring halfway.
   
   
4. Prepare the slaw ingredients and set aside.
   
   
5. Marinate the chicken thighs with olive oil, lemon juice, oregano, salt, and pepper.
   
   
6. Cook on the BBQ for around 15 minutes, or until cooked through. (Alternatively, bake alongside the rice or pan-fry indoors.)
   
   
7. Once cooked, chop the chicken into chunks.
   
   
8. In a jar, combine all sauce ingredients and shake well.
   
   
9. In your Sage x Clare bowl, add the slaw, crispy rice, chicken, and sauce.
   
   

Toss together and enjoy!