The Kitchen Diva
Chicken, Pumpkin and Brown Rice Salad
Kate Flower 18 January, 2010 - 2:26 PM
Amy Whines About Her Dad
Amy Winehouse has blasted her father for talking about her problems in public. The troubled 'Back To Black' singer is furious with her "embarrassing" dad, Mitch, after he appeared on British TV documentary 'My Daughter Amy' last week, and spoke about her battle with drug addiction, relationship woes with ex-husband Blake Fielder-Civil and other struggles.
He said: "Amy quit the drugs in her own way. In 2008, she said to me, 'Dad, I don't want to do this any more.' And she hasn't. I'm more proud of her for that than for her music - she's done it all herself. But she's not out the woods yet. She's a recovering addict and other problems have developed. "Shopping is a problem. She'll go into Agent Provocateur and spend £3000 on underwear in one go." Mr Winehouse this is only a problem if she can't afford the underwear!
My advice to Amy's Dad is to stop discussing his daughters' private affairs in public and show his paternal instincts in a more constructive way. Cook your daughter this healthy chicken and brown rice salad. (God knows she needs a good feed) Enjoy some yourself while you are at it. It might keep your mouth closed for a while.
Chicken, Pumpkin and Brown Rice Salad (serves 4 mains)
Ingredients
Chicken
4 chicken thigh (approx 700g)
1 tsp cumin ground
1 tsp coriander ground
½ tsp salt
½ tsp black pepper ground
1 tbsp olive oil
1 tbsp lemon juice
Salad
1 cup brown long-grain basmati rice
400g can chick peas drained and rinsed
250g pumpkin diced 2cm
2 tbsp olive oil
Sea salt and black pepper to season
1/6 cup pepitas
1/3 cup sunflower seed kernels
3 teaspoons ground cumin
100g currants
5 green onions, diagonally sliced
½ cup parsley
1/2 cup fresh coriander leaves
Dressing
Finely grated rind of 1 orange
1 tbsp preserved lemon finely diced
2 tablespoons fresh orange juice
1 1/2 tablespoons extra virgin olive oil
Optional
Dry roasted almonds to garnish (coarsely chopped)
Method
Preheat oven to 200°C. Cook rice according to directions on packet. Drain well. Place into a large bowl. Place chicken thighs and all ingredients listed under chicken in a bowl and mix well coating the chicken in the seasoning and oil. Grill chicken over high heat on a griddle, BBQ or fry pan. Cook 5 minutes one side, 3 minutes the other then place on a lined baking tray and cook in the oven for a further 5-7 minutes. Remove chicken from the oven and set aside to cool. Once cool the thighs can be cut into 6-8 pieces. Place pumpkin, 2 tbsp olive oil and seasoning into a bowl and mix through to coat the pumpkin. Lay the pumpkin out on a lined baking tray and cook for 15 minutes until softened and slightly browned. Remove and set aside to cool. Reduce the oven to 180C. Spread pepitas, sunflower seeds and cumin on an oven tray. Place in the oven for 5 minutes (shaking the tray once during cooking) or until all ingredients are toasted and aromatic. To make dressing: Place all ingredients into a screw-top jar and shake well to combine. Add chicken, chick peas, dressing, toasted seed mixture, pumpkin, currants and green onions to rice. Toss together to combine. Cover and refrigerate until cooled to room temperature. When ready to serve, stir coriander and parsley leaves through rice mixture. Garnish with almonds and serve at room temperature as a light meal.
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GG says
Yum, Yum, Yum!!!
Posted Friday 26 February, 2010 3:36 PM
