CHICKEN, STRAW­BERRY AND CAN­DIED PE­CAN SALAD WITH SA­TAY DRESS­ING

Friday - - Ramadan Recipe Special -

Prep time 15 min­utes Cook­ing time 45 min­utes Serves 8

1 large let­tuce, shred­ded 2 av­o­ca­dos, diced 3 small cu­cum­bers, diced 1 pun­net straw­ber­ries, sliced A squeeze of fresh lemon juice FOR THE CHICKEN: 1kg bone­less, skin­less chicken breast, but­ter­flied 1 tbsp gar­lic paste ½ tbsp gin­ger paste 1 tbsp green chilli paste 1 tsp salt 2 tbsp sun­flower oil FOR THE SA­TAY DRESS­ING: ½ cup smooth peanut but­ter 1 can co­conut milk 2 tbsp Sriracha 2 tbsp honey 3 tbsp fresh lime juice ½ onion, chopped 3 tbsp soy sauce 1 tsp gar­lic paste ½ tsp gin­ger paste ¼ cup fresh co­rian­der, chopped FOR THE CAN­DIED PECANS: 1½ tbsp brown su­gar A pinch of salt A few drops vanilla essence 1½ tsp wa­ter 1 cup pe­can nuts, halved

Pre­heat the oven to 180°C. Place the chicken breasts in a bowl. Add the gar­lic, gin­ger, chilli paste, salt and sun­flower oil. Mix thor­oughly with your hands to com­bine. Ar­range the chicken in a sin­gle layer in a roasting pan. Cover the pan with foil and place in the oven for about 40 min­utes. In the mean­time, make the dress­ing. Com­bine all the ingredients for the dress­ing ex­cept the co­rian­der in a saucepan set over a medium heat. Bring to the boil un­til ev­ery­thing is com­bined. Add the chopped co­rian­der. Trans­fer the mix­ture to a blender and pulse un­til smooth. Trans­fer the mix­ture to a small jug and set aside. To make the can­died pecans, com­bine the brown su­gar, salt, vanilla and wa­ter in a small bowl. It doesn’t mat­ter if the su­gar and salt don’t com­pletely dis­solve. Line a bak­ing tray with parch­ment. Toast the pe­can halves in a dry pan for 1 to 2 min­utes un­til their aroma is re­leased. Add the su­gar mix­ture to the pan and stir con­stantly un­til all the nuts are coated, about 15 sec­onds. Trans­fer the nuts to the lined bak­ing tray, spread­ing them out as much as you can (if some stick to­gether, you can al­ways break them apart once they have cooled). Al­low them to cool com­pletely. The longer you leave them, the harder the coat­ing will be. Take the chicken out of the oven and re­move from the liq­uid. Al­low to cool, then shred thickly us­ing your hands. Place all of your cut veg­eta­bles, straw­ber­ries, chicken and can­died pecans in a salad bowl. I like to place them in sep­a­rate sec­tions of the bowl – they look pret­tier that way. Squeeze over some lemon to pre­vent the veg­gies from brown­ing. Dress the salad once your guests ar­rive and toss through.

If you thought a salad could never have a star­ring role at the ta­ble, get ready to be sur­prised by this fresh and fruity com­bi­na­tion that’s packed with flavour and tex­ture.

Michael Aram pie dish Dh850

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