Black Rice-Stuffed Chicken with Red Cabbage Salad

  • Difficulty: Medium
  • 50 minutes
  • 2 servings
Black Rice-Stuffed Chicken with Red Cabbage Salad

You can stuff a chicken with pretty much anything. Let’s try the highly nutritious black rice, this time. And it is always a good idea to pair a meaty crunchy-crusted roasted chicken with a refreshing salad. Use red cabbage, another highly nutritious veggie, which you’ll spike a bit with lemon juice and balsamic vinegar.

Ingredients Needed for Black Rice-Stuffed Chicken with Red Cabbage Salad

1 tablespoon turmeric
salt
1 teaspoon crushed red pepper
1 whole chicken (2 pounds)
1 cup cooked black rice
1 tablespoon vegetable oil
1 red cabbage, shredded
1 tablespoon olive oil
2 teaspoons of lemon juice
2 tablespoons of fresh parsley, chopped
2 teaspoons of balsamic vinegar
pepper

How to Cook Black Rice-Stuffed Chicken with Red Cabbage Salad

  1. Add the turmeric and red pepper to a small bowl. Season with salt and mix until even.
  2. Place the chicken on the work surface and coat it with this mixture.
  3. Stuff the chicken with the cooked black rice. Transfer it to a roomy baking dish. Drizzle with vegetable oil and bake for 40 minutes at 380⁰F/190⁰C.
  4. Add the red cabbage, olive oil, lemon juice, parsley, and balsamic vinegar to a bowl. Season with salt and pepper and mix until even. Serve with chicken.

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