Tunisian Rice salad and baked chicken

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits but is pricier.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is high in protein, while bulgur is often less expensive.

parsley

🥗Healthier: coriander

💰Cheaper: spinach

Coriander adds flavor, while spinach is budget-friendly.

Mix melted butter with olive oil to create a marinade for the chicken.

Make an incision into the chicken to help it cook evenly and absorb flavors.

Rub the olive oil and butter mixture all over the chicken, coating both sides.

Sprinkle the spice rub generously over the chicken and cover with plastic wrap.

Refrigerate the chicken for 3 hours to marinate.

Bring 2.5 cups of water to a boil in a pot.

Add 1 cup of rinsed and drained rice to the boiling water.

Cook the rice until the water evaporates, adding salt and black pepper when almost done.

Cover the pot and finish cooking the rice over low heat.

Let the rice cool at room temperature, then add corn, pickled vegetables, and olives, stirring well.

Add olive oil to the rice salad to enhance flavors.

Decorate the rice salad with tuna, hard boiled eggs, and chili peppers.

Cover the rice salad with plastic wrap and chill in the fridge.

Preheat the oven to 375°F (190°C).

Bake the marinated chicken for 1 hour, allowing it to release juices.

If desired, drain excess fat and return the chicken to the oven for an additional 15 minutes for a drier texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens