Ancient Grain and Chicken Wraps
Ancient grains have no middle ground between tasting bland and tasting strong but kinda shit, but at least they're healthy. I can work with that, it's not quite polishing a turd. Now the recipe here is mainly for the salad, even though I turned this into a wrap (I'll list the chicken second, but no recipe for the wrap because the whole thing is guesswork.) The salad is bright and bold but also kinda... meaty!
Sorghum and Quinoa Salad:
1 Cup of Sorghum, cooked in 3 cups of lightly salted water until tender (I used hulled)
1/2 Cup Quinoa cooked in 1.5 cups of lightly salted water until tender
2 Handfuls of Coriander, Minced
1 Handful of Parsley, Minced
1/4 Cup Lime Juice
1 Cucumber, Diced
Mix everything above, then season really well with the things below (the grains will just take it and take it)
Salt
Pepper
MSG
Drizzle with EVOO until well coated.Â
Braised Chicken:
2 Large Chicken Breasts
1 Large brown onion, sliced
3 Medium Carrots, Peeled and Grated
1 Bell Pepper, Diced.
2 Bulbs of Garlic, Peeled
400g Tinned chopped tomatoes
500ml Chicken stock
EVOO
1 Tbsp of Cumin Seeds, Coriander Seeds, Dried Oregano
5 Dried Bay Leaves
2 Tsp Flakey sea Salt (go easy if you aren't using this)
1 Tsp MSG
2 Heaped Tsp smoked paprika (use hot stuff if you're up to it!)
In a ovenproof pot, add a good lug of olive oil, and slowly render down the carrots, onion, Bell pepper and garlic until everything is really soft. Remove. Add the chicken, brown both sides, then remove. Add all the herbs and spices with a little more oil, toast lightly, then add a splash of water to loosen it all up. Add back the chicken, onion/carrot/garlic/pepper mixture along with the tomatoes and stock. Lid it up, then put in the oven for about 3-4 hours at 175C.Â
When it comes out the chicken will be falling apart. Stir to break apart and season as needed.
I made leavened flatbread to go with this, but you can throw all this in a wrap for a good time, but absolutely not necessary.
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