Grilled chicken, brown basmati and beetroot salad

Categories: February

Ingredients

• 2 boneless, skinless chicken thighs
• 1 garlic clove, finely chopped
• juice of 1 lemon
• 6 tbsp extra-virgin olive oil
• 75g brown basmati rice
• 1 small raw beetroot, peeled
• 1 tbsp chopped fresh flatleaf parsley
• 1 tsp caraway seeds

Directions

1. Cut each chicken thigh in half and put into a non-metallic dish. Add the garlic, half the lemon juice and half the olive oil. Mix well and leave to marinate while you cook the rice.

2. Cook the rice according to packet instructions. Drain well and leave to cool at room temperature.

3. Coarsely grate the beetroot into a bowl – wear rubber gloves to prevent the beetroot staining your hands. Stir the remaining olive oil and lemon juice into the beetroot along with the parsley and caraway seeds. Season to taste.

4. Put a griddle pan over a high heat. When hot, lift the chicken from the marinade (discard the marinade) and cook for 6-8 minutes, turning occasionally, until cooked through and tender. You could cook under a hot grill instead. Allow to cool to room temperature.

5. Put the rice onto a serving dish, then top with the beetroot mixture and finally the chicken. Best served at room temperature, but can be reheated in the microwave.

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