BURNT BUT­TER AND HARISSA CHICKEN SALAD WITH GRAPES

Prepa­ra­tion time 20 mins Cook­ing time 10 mins Serves 4-5

Better Homes and Gardens (Australia) - - Fabulous Food -

1 bunch green shal­lots, trimmed 50ml ex­tra vir­gin oil

Sea-salt flakes and freshly ground

black pep­per, to sea­son

150g but­ter

1 clove gar­lic, crushed

1 Tbsp harissa

Squeeze of lemon juice

24-30 red seed­less grapes, sliced in half 2 Le­banese cu­cum­bers peeled, skin

scored with a fork and sliced 1cm thick 1 store-bought roast chicken (warm) 2 Tbsp flaked al­monds, toasted

STEP 1 Pre­heat a ribbed grill plate over high heat. Toss shal­lots in oil and sea­son. Grill for a few min­utes on both sides, un­til charred. Set aside.

STEP 2 Put but­ter in a medium fry­ing pan over high heat. Cook un­til but­ter starts to smell nutty, froth and the milk solids have separated, use a large spoon to skim the froth and dis­card. Pour the brown but­ter into a large bowl. Add gar­lic, harissa and lemon juice, sea­son to taste. Add grapes and stir un­til com­bined.

STEP 3 To serve, ar­range cu­cum­bers on a large serv­ing plat­ter. Re­move the chicken breasts, thighs, legs and oys­ters, and tear into large pieces. Lay chicken on top of the cu­cum­bers. Top with shal­lots and spoon over dress­ing and grapes. Scat­ter over al­monds.

Burnt but­ter and harissa chicken salad with grapes

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