Cyprus Chicken Salad In Rice Ring
|Long grain rice||1 Cup (16 tbs)|
|Clarified chicken stock||2 1⁄2 Cup (40 tbs)|
|Orange juice||10 Tablespoon|
|Olive oil||4 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Cooked chicken||5 Pound|
|White wine||5 Tablespoon|
|Olive oil||1 Tablespoon|
|Chopped herbs||2 Teaspoon|
|Blanched almonds||5 Tablespoon|
Put the washed rice into a pan with the stock, orange juice and seasoning.
Bring to the boil, lower the heat, cover the pan and simmer gently for about 15 minutes until the rice is just tender and the liquid has evaporated.
While the rice is cooking, blend the oil and vinegar and soak the shredded peel in this to soften.
Drain the peel well, then blend enough oil and vinegar into the rice, with extra seasoning, to make it slightly moistened and full of flavor.
Form into a ring on the serving dish, allow to cool, then top with the orange peel.
To make the salad, cut the meat from the bones, save some of the very best pieces of breast for the top garnish.
Blend the mayonnaise with the white wine and oil, season well.
The dressing should have a slightly sharp flavor.
Cut the green pepper into neat pieces, discarding the core and seeds.
Blend the diced chicken, pepper and herbs into the dressing, pile into the center of the rice ring.
Garnish with the reserved chicken breast, grapes and the browned almonds.