200°C · 20-35 minAllergens
Lactose
Selderij
SulfietGrilled Chicken with Wild Rice
A delicious dish packed with plenty of vegetables, whole grain rice varieties, and tender chicken! This time, my inspiration comes from Alain Ducasse, from his book 'Puur natuur'. We marinate this chicken leg (Beter Leven 2 stars) with fresh ginger, mace, and chili, then grill it in the oven until super tender. We create a delightful sauce with homemade chicken stock, white wine, fresh basil, and a splash of cream to pour over the chicken. We stir-fry mushrooms, cauliflower, carrots, and chicory at high temperature, making a great combination! Served with wild rice, fresh herbs, and bell pepper.
Grilled Chicken with Wild Rice
Chicken leg (Beter Leven 2 stars), bell pepper, cauliflower, carrot, chicory, mushrooms, spring onion, white onion, fresh chives, parsley, ginger and basil, garlic, wild rice, basmati rice, brown rice, Camargue rice, yoghurt, coriander seeds, chili pepper, mace, sunflower seeds, cream, reduced white wine, homemade chicken stock (contains celery), potato starch, sunflower oil, pepper and salt.
Allergens: alcohol, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the chicken with vegetables and the wild rice loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons).
Oven — 200°C, 20-35 minMarleen's choice
Preheat the chicken with vegetables and wild rice covered with aluminium foil or an oven-safe dish for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.