Lime, chilli & coriander chicken with spiced chickpea salad
Now that summer is officially here, this recipe is perfect for al fresco get together with friends and family once social distancing allows. The salad itself is quick and easy to put together as is the chicken, which you could also cook on the BBQ.
Adjust the quantities depending on the number of people you’re feeding. The recipe below feeds two. You only need to double the amount of chicken, chickpeas and haloumi, the rest of the ingredients are fine as they are.
2 chicken breasts (butterflied)
4 tbsp olive oil
1 tsp ground cumin
1 tsp sweet smoked paprika
1/2 tsp sea salt flakes
1 tsp fennel seeds
1 x 400g tin of chickpeas (drained)
1 large carrot, peeled and shredded with a vegetable peeler into thin strips
Small bunch of coriander roughly chopped
1 tbsp mint leaves finely chopped
100g haloumi, grated
2 tbsp lemon juice
1 tsp honey
Juice of a lime
1 tsp of chilli flakes
Butterflying a chicken breast is a really useful technique to create a uniform thickness, so that it will cook more quickly and evenly. If needed, here are instructions on how to butterfly your chicken breast.
In a small bowl mix together 2 tbsp of olive oil, the lime juice, half the chopped coriander and the chilli flakes (the marinade should thicken) then pour this over the chicken and ensure it is evenly coated and then refrigerate. I would usually do this about an hour before I’m going to cook the dish.
When the chicken has had time to marinade, heat a griddle or frying pan and when smoking hot add the chicken and cook for several minutes on each side. The olive oil in the marinade is sufficient for cooking purposes so no need to add further oil to the pan.
Whilst the chicken is cooking, heat a large non-stick frying pan over a high heat. Add 1 tbsp of olive oil, cumin, paprika, salt and fennel seeds and cook for around 2 minutes or until fragrant. Add the chickpeas and cook, stirring for 5 to 10 minutes until the chickpeas are toasted and coated in the spices.
Place the carrot, the remaining coriander, mint, haloumi, lemon juice, honey and 1 tbsp of olive oil into a bowl and toss to combine. Plate up your cooked chicken and divide the chickpea salad between the two plates.
Mark’s Top Tip
When a recipe calls for oil and honey (as in this dish) measure out the oil first and then using the same spoon measure out the honey. The residue from the oil stops the honey from sticking to the spoon and makes it easier to clean.Sarah’s Attempt
So, after the curry fiasco of not liking it because of chickpeas, this dish has turned me into a fan! When you’re putting it all together it seems a bit random, but this lovely light dish was fabulous on a 29° day outside!
Another great looking dish Sarah, appreciate I haven’t tasted it but the chicken looks so moist, makes me want to make it again soon, well done, fab job, got to be a 9/10
We really enjoyed this dish - some home made pineapple salsa would add another flavour dimension.
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