Persian-style chicken pots
Waitrose and Partners

Persian-style chicken pots

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

5 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseLunch
  • Prepare20 mins
  • Cook-
  • Total time20 mins

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Ingredients

  • 300g cooked skinless chicken, roughly chopped
  • 2 tbsp chopped fresh flat leaf parsley
  • 3 tbsp chopped fresh mint
  • 2 salad onions, halved lengthways and finely chopped
  • 50g walnut pieces, chopped
  • 250g pouch Waitrose Wholegrain, Red Rice & Quinoa
  • 4 tbsp Waitrose Pomegranate Seeds
  • 8 dried apricots, chopped
  • 2 tbsp Cooks' Ingredients Barberries
  • 50g babyleaf herb salad, or similar, larger leaves torn in half

FOR THE SUMAC DRESSING

  • 4 tbsp rapeseed oil
  • ½ tsp sumac
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 3 tbsp pomegranate molasses

Method

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

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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,558kJ/ 373kcals

Fat

19g

Saturated Fat

2.5g

Carbohydrates

29g

Sugars

16g

Fibre

5.3g

Protein

18g

Salt

0.2g

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Overall rating (5/5)

5 out of 5 stars1 rating