NZ Woman's Weekly

Birdie Num Num (Indian-inspired chicken salad)

  • Meal Type

  • Total time

    3 hours
  • Servings

  • Courses

  • Meal Origin

  • 4 chicken breasts
  • 1 pkt plain dukkah
  • 2 red peppers
  • 2 tbsp olive oil
  • Salt and pepper, to season
  • 100g black rice
  • 100g brown rice
  • 100g quinoa
  • 1 cup pine nuts, toasted
  • 2 cloves garlic, crushed
  • 1 red onion, finely diced
  • ½ cup sultanas
  • 100g fresh mint leaves

1 Preheat the oven to 180ºC. Rub the chicken breasts with the dukkah and leave for 1-2 hours if possible.

2 Brush the peppers with some olive oil, season with salt and pepper, and put into the hot oven for about 10-12 minutes. Allow to cool slightly, remove the skins and slice.

3 Meanwhile, cook the rices and quinoa according to the packet instructions and place in a large bowl.

4 Add ¾ of the pine nuts,the garlic, onion, sultanas and red pepper. Chop half of the mint leaves and add to the rice mix. Transfer to a large serving bowl and serve alongside the chicken.

5 Sear the chicken in a hot oven-safe frying pan, then put in the oven for 10 minutes. Remove from the pan and rest. Slice the chicken breasts and serve with the kasundi, a sprinkle of pine nuts and mint leaves.


MAKEs 2 cups

  • 3 tbsp canola oil
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 2 tbsp mustard seed or vegetable oil
  • 1 tbsp black mustard seeds
  • 1 tbsp turmeric powder
  • 2 tbsp cumin powder
  • 2 tbsp coriander powder
  • 2 tsp chilli powder
  • 1 cup onions, diced
  • ¼ cup ginger, grated
  • 4 cloves garlic, crushed
  • 1 small red chilli, thinly sliced
  • 30ml water
  • 2x 400g can diced tomatoes
  • 4 tbsp brown sugar
  • ½ cup malt vinegar
  • 1 tsp salt

1 Heat the oil in a frying pan. Add seeds, mustard, turmeric, cumin, coriander and chilli. Cook for 5 minutes. Add the onions, ginger, garlic, fresh chilli and water. Cook for 5 minutes.

2 Add the tomatoes, brown sugar, vinegar and salt, then simmer for 1½ hours.

Issue 1541

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