Warm Chicken and Cumin Salad

inRECIPES, SALADS

This warm chicken salad is perfect as a starter if you’ve friends coming for dinner or a light lunch, can be easily prepared in advance and requires minimum cooking skills whilst giving great results with a lightly spiced flavour.

Ingredients

  • 4 skinless chicken breasts
  • 2 tablespoons of cumin powder or pre mixed tajine spices
  • 2 tablespoons of olive oil
  • 150ml dry white wine
  • small tub of full fat crème fraîche
  • 150g of roasted almonds
  • 20 or so dried apricots cut in half
  • Juice of half a lemon
  • mixed baby salad leaves, baby beetroot leaves are also lovely and colourful in a salad if you can get hold of these.

Method

  1. Slice the chicken breasts into strips 1 1/2 cms wide or bite size chunks which ever you prefer and place into a metal bowl, (I suggest a metal bowl as this will hold the marinating chicken and the cumin could well stain a plastic bowl). mix in the cumin powder or the tajine mix, the olive oil and the white wine, cover with cling film and leave in the fridge for a few hours or over night if possible as the flavour will be more intense.
  2. Remove the marinated chicken from the fridge when you are ready to start cooking, the whole cooking process will only take about 20 minutes. Place the whole contents of the bowl, the lemon juice and the apricots into a frying pan and cook over a medium heat stiring constantly so the chicken doesn’t stick. Continue cooking for 10 to 12 minutes until the chicken is cooked through then add the crème fraîche, sir well but gently and turn off the heat. Cover the frying pan either with a lid, a large plate or just some kitchen foil and leave to rest for 5 minutes. The heat of the chicken will breakdown the crème fraîche and make it more liquid which will become the lovely creamy salad dressing.
  3. Whilst you are waiting for the crème fraîche to warm up place half the washed baby salad leaves into your serving dish I use a large Moroccan serving platter but any large platter will do. Place half the chicken and apricots on top of the leaves and spoon a little of the crème fraîche sauce over it, place the rest of the salad on top then the rest of the warm chicken and apricots and finish off with the rest of the sauce.
  4. Sprinkle the roasted blanched almonds over the salad and serve with some warm crunchy bread.

Home

About Jimmy

Cooking With Clay

SBJ Products

SBJ Recipes

Contact

RETURNS & EXCHANGES

PRIVACY POLICY

WEBSITE & COOKIES POLICY

Roasted Asparagus and Parma Ham SaladAvocado and Chickpea Salad