This started out as a Nigella Lawson recipe for Roast Chicken Salad, but somehow morphed into roast chicken on rice with a few extras. The chicken breast was marinated in sherry, garlic oil salt and pepper for 20 minutes and then roasted in the oven. That much was in the Nigella recipe, but it was supposed to be served on salad greens, but I felt like rice, so Morry obliged with some sticky rice - oh yum! it was served with toasted pine nuts and sultanas.
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