Recipes

Mexican griddled chicken, sweet potato and avocado salad with chipotle mayo

Mexican griddled chicken, sweet potato and avocado salad with chipotle mayo

Another South American-inspired dish. You can buy chipotle paste in jars nowadays, very useful for both dressings and marinades. If you don’t like quinoa you can use brown rice instead, or a mixture of brown and wild rices. And if you don’t want to make the mayo yourself, use a good commercial variety, adding lime juice, chipotle paste and soured cream.
Couverts4
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Ingredients

FOR THE CHICKEN

FOR THE MAYONNAISE

Instructions

  • Put the thighs into a dish and add the garlic, lime juice, regular oil and ground cumin.
  • Turn the chicken to coat.
  • Cover with cling film and marinate in the fridge for two to four hours.
  • Bring it to room temperature before cooking.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Cut the sweet potatoes into slices about 1.
  • 5cm (â…”in) thick.
  • Brush on both sides with regular oil and season.
  • Put on a baking sheet and bake for 20 minutes, until just soft and golden, turning halfway.
  • To make the mayonnaise, mix the egg yolk and mustard in a bowl.
  • Beating constantly with an electric beater, pour in the oils, a very little at a time.
  • Stir in the chipotle paste, sugar, lime juice, seasoning and soured cream, adding 1 tbsp of water.
  • Toast the quinoa.
  • Tip into a broad, shallow serving bowl, season and add the white balsamic and virgin oil.
  • Heat a griddle pan and cook the sweet potatoes for two minutes on each side, to get a smoky flavour and nice griddle marks.
  • Press the slices to encourage the marks to form.
  • Sprinkle with cumin seeds and chilli flakes as you are cooking.
  • Add the sweet potato to the quinoa.
  • Lift the chicken out of its marinade – shaking off the excess – and cook it on the griddle pan set over a medium-high heat for about two minutes on each side.
  • Reduce the heat a little and cook for five minutes, turning from time to time.
  • It should be cooked through.
  • Halve the avocado, pit and cut into slices, then carefully remove the skin from each slice.
  • Add the avocado to the quinoa with the spinach and coriander.
  • Toss carefully and check the whole thing for seasoning.
  • Slice the chicken into broad strips and put it on top.
  • Drizzle with the mayonnaise – don’t use too much, you can offer the rest on the side – and serve.
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Course; Chicken
Cuisine; Mexican

Chicken, asparagus, broad bean and radish salad with dill and mint dressing

Chicken, asparagus, broad bean and radish salad with dill and mint dressing

Very elegant and light, a perfect lunch salad and a dazzling mixture of pink, purple and green (especially if you can find a mixture of different coloured radishes). When asparagus isn’t in season, use green beans or sugar snap peas instead.
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Ingredients

FOR THE SALAD

  • 400 ml 14fl oz chicken stock
  • 4 skinless boneless chicken breasts about 175g (6oz) each
  • 135 g 5oz watermelon radish (or regular radishes, or a mixture)
  • 300 g 10½oz broad beans
  • 16 asparagus stalks halved lengthways

FOR THE DRESSING

Instructions

  • Put the stock into a sauté pan or a wide saucepan in which the chicken breasts can lie without touching each other.
  • Bring to the boil, reduce the heat to a very gentle simmer and put the chicken into it.
  • Poach for 12–13 minutes.
  • This should give you meat that is cooked but still moist.
  • You can serve the chicken warm or at room temperature.
  • (The stock isn’t needed for this recipe, but keep it for something else. )
  • Slice the radishes into thin rounds (if you have found watermelon radish, see here for how to prepare it).
  • Make the dressing by putting the vinegar and mustard into a cup or bowl and then whisking in the olive oil, seasoning, cream and herbs.
  • Set aside.
  • Boil the broad beans for four minutes.
  • Drain and run cold water over them while they are in the sieve.
  • Once the broad beans are cool, slip the skin off each one (it’s laborious but worth it for the colour).
  • Steam the asparagus, or cook it in a covered saucepan with the base of the stalks in a little water and the rest propped up against the side (unless you have an asparagus steamer).
  • The asparagus should still have a little ‘bite’; check it with the tip of a sharp knife.
  • Cut each chicken breast on the diagonal into about four slices.
  • Toss the broad beans, radishes and asparagus with half the dressing.
  • Divide between four plates.
  • Put the chicken on top and spoon on the rest of the dressing.
  • If there’s some dressing left over, offer it at the table.
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Course; Chicken

Chicken, serrano ham and sherried pear salad with quince dressing

Chicken, serrano ham and sherried pear salad with quince dressing

A good salad for autumn and winter. You can find membrillo – quince paste – in delicatessens and at the cheese counter of larger supermarkets.
Couverts4
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Ingredients

FOR THE DRESSING

FOR THE SALAD

  • 3 just-ripe pears
  • juice of ½ lemon
  • 1½ tbsp olive oil
  • 400 g 14oz chicken mini fillets
  • 10 g ¼oz unsalted butter
  • 2 tbsp medium sherry
  • 160 g 5¾oz watercress leaves, coarse stalks removed
  • 20 g ¾oz blanched hazelnuts, halved and toasted
  • 8 slices of Serrano ham each torn into 3 pieces lengthway

Instructions

  • Make the dressing.
  • Put the vinegar and membrillo into a cup or bowl and blend together with a spoon (you have to use the back of the spoon to squash the membrillo).
  • It doesn’t have to be perfectly mixed in.
  • Whisk in the seasoning and virgin oil, using a fork.
  • Halve and core the pears and cut them into wedges.
  • Squeeze lemon juice on them to stop them going brown.
  • Heat 1 tbsp of the regular oil in a frying pan and cook the chicken, starting on a medium-high heat so it gets a good colour, then reducing the heat to cook all the way through.
  • Season as you cook them.
  • Remove to a plate.
  • If you think any of the pieces are large, cut them into neat slices.
  • Heat the butter and remaining regular oil in a clean frying pan and cook the pears over a medium-high heat initially – you want the pear flesh to get a good colour – then reduce the heat and cook until tender (be careful not to burn the butter).
  • Quickly add the sherry and cook until it has coated the pears well and bubbled away to almost nothing.
  • The pears should really become imbued with the sherry and turn quite dark in colour.
  • Quickly toss the leaves, nuts, ham and chicken together with most of the dressing.
  • Arrange on plates and divide the pieces of pear between them.
  • Drizzle on the remaining dressing and serve.
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Course; Chicken

Salad of Japanese griddled thighs with edamame, sugar snaps and miso dressing

Salad of Japanese griddled thighs with edamame, sugar snaps and miso dressing

Quite addictive. You can get fresh podded edamame beans in supermarkets now as well as frozen. No need to cook the sugar snaps, by the way; they are gorgeously crunchy and sweet in their raw state. I like the contrast here: hot chicken, cool salad. The wakame brings a whiff of the seaside, which I love with miso. It reminds me of the Irish seaweed – dulse – that I grew up with. It’s entirely optional. I use it dry, crumbled, rather than soaking it.
Couverts4
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Ingredients

FOR THE CHICKEN

FOR THE DRESSING

  • 1¼ tbsp white miso paste
  • 2 tsp pickled ginger shredded, plus 2½ tbsp vinegar from the jar, or to taste
  • 2½ tbsp groundnut oil
  • ¼ tsp honey or to taste
  • 2 cm ¾in root ginger, grated
  • 1 garlic clove grated

FOR THE BEAN SALAD

  • 150 g 5½oz edamame beans
  • 115 g 4oz sugar snaps
  • 8 radishes mixed colours if possible, finely sliced
  • 15 g ½oz micro leaves (such as pea shoots, or even little sprigs of watercress)
  • 10 g ¼oz wakame, crumbled (optional)

Instructions

  • Mix together the soy sauce, sake, sugar, ginger, chilli and garlic.
  • Put the chicken into it, turning to coat.
  • Cover loosely with cling film and leave in the fridge for 30 minutes to two hours.
  • Bring it to room temperature before cooking.
  • Whisk the ingredients for the dressing with 1 tbsp of water, taste for seasoning and sweet-sour balance and set aside.
  • Cook the edamame beans in boiling water for two minutes, then drain and run cold water through them.
  • Slice the sugar snaps into strips lengthways (this looks lovely, you can see the little peas inside peeking out).
  • Put these in a broad shallow bowl with the radishes.
  • Lift the chicken out of the marinade, shaking off the excess, and heat a griddle pan.
  • Cook the chicken over a medium heat, turning it frequently, until it is cooked through (this will take about eight minutes).
  • Cut across the thighs into broad strips.
  • Add the leaves to the salad with the wakame (if using) and toss with most of the dressing.
  • Put the chicken on top and drizzle on the rest of the dressing.
  • Scatter with sesame seeds and serve.
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Course; Chicken

My coronation chicken with mango and avocado

My coronation chicken with mango and avocado

Coronation chicken is the sort of British dish that makes the French laugh (it is, after all, a mixture of meat and fruit, something they find rather alien), but it is one of my favourite things. Usually it looks rather unappetizing, though: you get a pile of mayo-smothered chicken served alongside shreds of iceberg lettuce, all of it scattered with some sad-looking pale almond flakes. I wanted to take Coronation chicken to new heights, to make it into a respectable salad. This is what I came up with. It makes a lovely summer lunch.
Couverts8
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Ingredients

FOR THE SALAD

  • salt and pepper
  • 1 kg 2lb 4oz skinless boneless chicken breasts, or mini fillets
  • 2 tbsp olive oil plus 2 tbsp more to dress the salad
  • 2 just-ripe mangoes
  • 2 ripe avocados
  • juice of 2 limes
  • 75 g 2¾oz watercress or baby spinach leaves
  • 1 red chilli halved, deseeded and shredded
  • 15 g ½oz toasted flaked almonds

FOR THE DRESSING

  • 3 tsp curry powder or to taste
  • ½ tsp ground ginger
  • 350 g 12oz mayonnaise
  • 125 g 4½oz Greek yogurt
  • 7 tbsp mango chutney chopped if it is chunky
  • a little milk
  • chilli sauce to taste (optional)
  • leaves from 7 sprigs of mint torn

Instructions

  • Season the chicken and heat the 2 tbsp of oil in a large frying or sauté pan.
  • Sauté it until golden all over, then throw in about 50ml (2fl oz) of water, cover and let the chicken cook.
  • How long this takes depends on whether you are using breasts or mini fillets; cut one through the middle to check, it should have no trace of pink.
  • Leave to cool completely.
  • Using a fine bladed, really sharp knife, cut into neat slices.
  • Season all over.
  • Gently mix all the ingredients for the dressing together except the chilli sauce and mint.
  • It should be about the thickness of double cream (though a bit chunky as it has bits of chutney in it).
  • Taste for seasoning and heat and add chilli sauce (if using).
  • Stir in the mint.
  • Peel the mangoes and cut the ‘cheeks’ off each side (the bits lying right next to the stones), cutting really close to the stone so you remove the plumpest bit of the mango you can.
  • Cut them into neat slices, about the thickness of a pound coin.
  • (You can remove the rest of the flesh, of course, but it is difficult to cut into neat slices.
  • Best remove it and keep it for something else.
  • )
  • Halve the avocados, remove the stones and cut the flesh into slices.
  • Carefully peel the skin from each slice.
  • Spoon some lime juice over them to keep them from discolouring.
  • Season.
  • Gently toss the salad leaves with the sliced mango and avocado, the chilli, the remaining lime juice and 2 tbsp of olive oil, salt and pepper (this just gives the salad a nice gloss).
  • Put the salad on a big platter or a broad shallow bowl and add the chicken.
  • Drizzle some of the dressing over and scatter the almonds on top.
  • Serve the rest of the dressing in a jug.
  • I really like a bowlful of wild and brown rice with this, either warm, or dressed with vinaigrette and left to get to room temperature.
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Course; Chicken

Smoky chicken salad with roast peppers, shiitake and sugar snap peas

Smoky chicken salad with roast peppers, shiitake and sugar snap peas

The marinating is very important here – it’s what gives the chicken its smoky taste – so do it overnight if you can. You can add to or change the vegetables: julienne of carrots, beansprouts and sliced radishes can replace the peppers and mushrooms if you want something lighter.
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Ingredients

FOR THE MARINADE

  • 3 tsp hoisin sauce
  • 85 ml 2¾fl oz soy sauce
  • 85 ml 2¾fl oz dry vermouth
  • 85 ml 2¾fl oz orange juice
  • ½ tsp five spice powder
  • seeds from 2 cardamom pods crushed
  • 2 garlic cloves crushed
  • strip of orange zest white pith removed

FOR THE SALAD

  • 4 skinless boneless chicken breasts
  • 2 red peppers
  • 1 tbsp olive oil plus more to brush
  • 120 g 4¼oz sugar snap peas
  • 16 shiitake mushrooms halved if large
  • 3 tbsp extra virgin olive oil
  • good squeeze of lime juice to taste
  • about ¼ tsp honey to taste
  • 150 g 5½oz mixed salad leaves (I like baby spinach and mizuna)
  • small bunch of coriander optional
  • 3 tsp sesame seeds

Instructions

  • Mix all the ingredients for the marinade together.
  • Put the chicken in a dish and pour the marinade over.
  • Cover with cling film and put in the fridge for a couple of hours, but ideally 24 hours; this really will improve the flavour.
  • Bring it to room temperature before cooking.
  • When ready to cook, preheat the oven to 180°C/350°F/gas mark 4.
  • Halve and deseed the peppers and put them into a small roasting tin.
  • Brush with a little of the regular oil and roast them in the hot oven for about 35 minutes, or until tender and blistered.
  • (I have to admit I wouldn’t put the oven on just for these, but would cook other things at the same time, such as other roast vegetables for another meal.
  • ) Once cooked, cut into slices lengthways.
  • If it looks as though the skin is about to peel off you can remove it.
  • Sometimes I do, sometimes I don’t.
  • Preheat the grill.
  • Lift the chicken out of the marinade and put it on a foil-covered grill rack (the foil just really helps with the washing up).
  • Cook under the hot grill for 12 minutes, six on each side, brushing every so often with the marinade.
  • Cook the sugar snaps in boiling water for one minute, then drain and run cold water over them.
  • Heat the 1 tbsp of regular oil in a frying pan and quickly sauté the shiitake mushrooms until they are golden.
  • Reduce the marinade by boiling until it is syrupy.
  • To make the dressing, mix 3 tbsp of the reduced marinade with the 3 tbsp of virgin oil, a good squeeze of lime juice and a little honey (both to taste).
  • Slice the chicken – on the diagonal – and toss with the leaves, the warm dressing, strips of pepper, sugar snaps, shiitake and coriander (if using).
  • Throw on the sesame seeds and serve.
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Course; Chicken

Warm salad of griddled chicken, freekeh, preserved lemon, sour cherries and mint

Warm salad of griddled chicken, freekeh, preserved lemon, sour cherries and mint

Even though it’s quite summery, you can serve this in the spring and autumn as well. If you’re making it in summer you can add some pitted fresh cherries, too. Make sure that the freekeh is well-seasoned and moist: as the grains sit they suck up dressing, so you may need to make some more dressing if it has been sitting for a while.
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Ingredients

FOR THE CHICKEN

FOR THE SALAD

Instructions

  • If you are using breasts and they’re particularly thick, cut them in half horizontally.
  • Marinate the chicken if you have time (it really helps).
  • Mix the garlic, seasoning, lemon juice and olive oil in a dish and lay the chicken in it.
  • Turn to coat, cover with cling film and put in the fridge to marinate for a couple of hours.
  • Bring it to room temperature before cooking.
  • Put the cherries in a small saucepan and add enough water to just cover.
  • Bring to the boil, then remove from the heat and leave to plump up for 30 minutes.
  • Remove the flesh from the preserved lemon and discard, then cut the rind into slivers.
  • Put the freekeh into a saucepan and cover with water, adding the regular olive oil and seasoning well.
  • Bring to the boil.
  • Reduce the heat and simmer for 25 minutes, or until just tender.
  • Drain.
  • In a small bowl, mix the virgin oil, honey, white balsamic, lemon juice, cinnamon and plenty of salt and pepper.
  • Mix this dressing into the drained freekeh.
  • Drain the cherries and fork them into the grains with the preserved lemon and most of the herbs.
  • Heat a griddle pan until it is really hot and put the chicken on it (leave the marinade behind).
  • Let it sizzle and splatter and leave it for two minutes.
  • Turn the chicken over and let it cook for another two minutes.
  • Reduce the heat and continue to cook until the chicken is done all the way through, another four or five minutes (it depends whether you are cooking breasts or thighs, breasts cook more quickly).
  • Taste the freekeh: you might want more lemon juice.
  • The mixture should be moist and well seasoned.
  • Divide between four plates – or put on a platter or a broad shallow bowl – and serve the chicken on top.
  • Scatter the reserved herbs over.
  • I usually offer tzatziki and a green salad on the side.
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Course; Chicken

Smoked chicken, lentil and sautéed jerusalem artichoke salad

Smoked chicken, lentil and sautéed jerusalem artichoke salad

This is a bit of a dinner party number – at least that’s the way I’ve often used it – but it also makes a good lunch dish. You can find smoked chicken breasts in larger supermarkets and delicatessens.
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Ingredients

FOR THE VINAIGRETTE

FOR THE SALAD

  • 3 smoked chicken breasts skin removed
  • 350 g 12oz Jerusalem artichokes, peeled
  • good squeezes of lemon juice
  • 3 tbsp olive oil
  • ½ onion very finely chopped
  • ½ celery stick very finely chopped
  • ½ small carrot very finely chopped
  • 150 g 5½oz Puy lentils
  • 2 tbsp finely chopped flat-leaf parsley leaves
  • 100 ml 3½fl oz double cream
  • 1 garlic clove crushed
  • 100 g 3½oz baby salad leaves (I like baby spinach and lamb’s lettuce)

Instructions

  • Make the vinaigrette by simply whisking everything together with a fork.
  • Take the chicken out of the fridge so that it’s not fridge-cold when you add it to the salad.
  • Cook the Jerusalem artichokes in boiling salted water, to which you’ve added a good squeeze of lemon juice (this stops the artichokes discolouring).
  • Once they’re just tender, but still have a little bite (after 10–15 minutes), drain and slice them into rounds about 5mm (¼in) thick.
  • Set aside.
  • Heat 1 tbsp of the regular oil in a saucepan and gently sauté the onion, celery and carrot until soft but not coloured.
  • Add the lentils and turn them over in the oil.
  • Pour in 500ml (18fl oz) of water, season, bring to the boil, then reduce the heat and simmer, uncovered, until the lentils are just tender.
  • This could take 20–35 minutes depending on the age of the lentils, so keep an eye on them; they can turn to mush very quickly.
  • Drain them.
  • Stir in 2 tbsp of the vinaigrette and the parsley while they are still warm.
  • Heat the cream with the garlic, season with salt and a good squeeze of lemon juice and stir this into the warm lentils, too.
  • Heat the remaining 2 tbsp of regular oil in a small pan and sauté the artichoke slices until coloured and cooked through.
  • (Be careful not to cook the artichokes so much that they start to fall apart.
  • ) Cut the chicken into neat slices.
  • Toss the salad leaves and the artichoke slices with some of the dressing – don’t use it all – and divide between six plates, arranging them in the centre.
  • Spoon the lentils around this and arrange the smoked chicken on top.
  • Drizzle each serving with a little more dressing (you don’t have to use it all) and serve immediately, with any remaining dressing on the side.
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Course; Chicken

Palm sugar-griddled chicken with radishes, cucumber and vermicelli rice noodles

Palm sugar-griddled chicken with radishes, cucumber and vermicelli rice noodles

Oh, I love this dish. The cold noodles, the crisp vegetables, the sweet chicken, the heat of the dressing. Try to find watermelon radish, an Asian radish with a stunning pink interior and a great texture. You can use multicoloured radishes (if you can get hold of them) instead, or just regular radishes are fine.
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Ingredients

FOR THE SALAD

FOR THE DRESSING

  • about 2 tbsp raw rice
  • 1 red chilli halved, deseeded and chopped
  • 2 tbsp palm sugar or soft light brown sugar
  • 2 garlic cloves chopped
  • 2 tsp grated root ginger
  • 50 ml 2fl oz fish sauce
  • juice of 1 lime

Instructions

  • Remove the coarse outer layers from the lemon grass and trim the top and base.
  • Chop the rest – the softer bit of the lemon grass – as finely as you can.
  • Mix together the soy sauce, rice wine, ginger, garlic, palm sugar, finely chopped coriander stalks, half the lime juice and the lemon grass.
  • Put the chicken in a dish and pour over the marinade, turning to coat.
  • Cover with cling film and put in the fridge for about four hours.
  • Bring it to room temperature before cooking.
  • To make the dressing, put the rice into a hot frying pan and cook for two or three minutes, shaking regularly, until pale golden brown.
  • Transfer to a large mortar or spice grinder and set aside to cool.
  • Once cool, pulverize.
  • Put the chilli, palm sugar and garlic into a mortar and crush until you almost have a paste.
  • Pound in the root ginger, then gradually add the fish sauce and lime juice and stir in 1 tbsp of the toasted rice.
  • Put the rice vermicelli into just-boiled water and leave it for four minutes, then drain really well, run cold water through them and leave to drain and cool.
  • If you have found watermelon radish, peel off the skin then, using a small sharp knife, shave off strips of it in furls.
  • You should end up with something that looks like pink pencil shavings.
  • Or just finely slice regular radishes and the cucumber.
  • Toss the cold noodles with the cucumber, radish, the rest of the lime juice, the oil and most of the mint.
  • Heat a griddle pan.
  • Shaking the excess marinade off the chicken, cook each piece on the hot griddle on both sides, starting on a medium-high heat to get a good colour, then reducing the heat to cook the chicken through.
  • Divide the salad between four shallow bowls or one large one.
  • Put the chicken on top and scatter with the rest of the mint.
  • Spoon on a little dressing and offer the rest in a bowl.
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Course; Chicken

Warm salad of chipotle-griddled chicken, chorizo and quinoa with lime crème fraîche

Warm salad of chipotle-griddled chicken, chorizo and quinoa with lime crème fraîche

A wonderful big, sprawling dish, good for a lunch as everything can be served at room temperature. You can extend it by adding black beans to the grains. Offer crumbled cheese – feta or Wensleydale – on the side. Don’t be put off by the length of the recipe: the dish is made up of a few components, but each is easy.
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Ingredients

FOR THE CHICKEN

FOR THE ROAST TOMATOES

FOR THE REST

FOR THE CRÈME FRAÎCHE

  • 200 g pot of crème fraîche
  • finely grated zest of 1 lime

Instructions

  • With a very sharp knife, make little slits in the chicken thighs on both sides.
  • Rub with the olive oil, chipotle paste and juice of 1 lime.
  • Cover and leave in the fridge overnight, or for a couple of hours.
  • Bring it to room temperature before cooking.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Halve the tomatoes and put them in a single layer in a small roasting tin.
  • Mix the olive oil, balsamic, cumin and harissa and pour it over.
  • Turn the tomatoes over to coat.
  • Leave cut side up.
  • Sprinkle with the sugar and season.
  • Roast in the oven for 40 minutes, or until caramelized in patches and slightly shrunken.
  • Toast the quinoa in a dry frying pan for a couple of minutes, then put it into a saucepan and add enough water to cover.
  • Bring to the boil then reduce the heat a little, cover and cook for 15 minutes.
  • Cut the avocados in half and remove the stones.
  • Cut into slices lengthways, then carefully peel the skin off each slice.
  • Season and squeeze over the juice of one of the limes.
  • Heat a griddle pan until it is really hot and put the chicken on it.
  • Let it sizzle for two minutes.
  • Turn and cook for another two minutes.
  • Reduce the heat and cook until done all the way through, another four or five minutes.
  • Slice and keep warm (just put them back on the griddle and cover).
  • Cut the chorizo into rounds and sauté in the ½ tbsp of olive oil in a pan for about four minutes, until golden brown and cooked through.
  • Fork the quinoa, season it assertively and put it into a large broad, flat serving dish.
  • Gently mix in the chorizo, chicken, baby spinach, spring onions, coriander, avocado, the juice of the other two limes, the white balsamic and the extra virgin olive oil.
  • Dot the roast tomatoes in among everything else.
  • For the lime crème fraiche, mix the ingredients with the juice of ½ lime.
  • Serve with the quinoa.
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Course; Salad