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Spiced Rice Chicken Salad

If you haven't time, you don't have to blanch the peppers but it does make them more digestible.

ingredients

serves 4 - 6
8 oz (225 g) (dry weight) long grain rice, cooked
1/2 red pepper, cored, deseeded and sliced
1/2 green pepper, cored, deseeded and sliced
3 tbsps olive oil
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp (10 ml) crushed coriander seeds
8 cardamom pods
1 tbsp wine vinegar
2 teaspoons soy sauce
2 cooked chicken quarters, skinned and boned

to garnish:

fresh coriander, cinnamon sticks

method

1. Drain the cooked rice well. Pour boiling water over the peppers to blanch and leave for 5 minutes.

2. Heat the oil in a pan and cook spices for 2 minutes. Add freshly ground black pepper, the vinegar and soy sauce and cook a little longer.

3. Pour the sauce over the rice and add the drained peppers.

4. Cut the chicken into pieces and stir through the rice.

5. Serve garnished with coriander and cinnamon.

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