As mentioned in my last insta post, I just love the combination of salad and chicken. They just go together like peas in a pot. Whether it is baked chicken, grilled chicken sauteèd chicken or just leftover chicken from the day before, with a nice fresh salad, it makes a fresh, light and easy lunch or dinner.
I always try to keep quite a lot of veggies at home, so when you'd check my stock, you'd probably always find spinach, pepper bells, zucchini, broccoli, cauliflower, carrots, sweet and normal potatoes, eggplant and tomatoes, lettuce, mushrooms and sometimes cabbages. I try to have at least 4 of those always at home. I just love to vary with different ingredients (I think I mention this quite often ... ;) )
So, the basic chicken and salad is always a combination of what I have in stock together with the decision, if "today is a spicy, mild, asia or mediterrean day" (those are just examples).
Yesterday for example, the Ras el Hanout caught my eye and since I hadn't used it in quite some time AND it is perfect with chicken, this was the way to go... For the salad dressing I wanted something that went along with the taste, but also gave the salad a bit individuality. Hence the mustard/honey dressing I'll describe later.
Most of the time, I'd add just a little bit of carbs (e.g.: some black rice, lentils or 2 small potatoes) to the dish, but yesterday we already had a rich breakfast (also on Insta!) and some lunch, so I skipped the carbs and added some Piementos de Padron instead.
I was nearly done with the recipe when it occured to me that I should maybe tell something beforehand. For me, it is always very difficult to tell, when chicken is done. It can be tricky to get it right. I always start off by putting the chicken skinside first into a quite hot pan (setting 10 of 12 on my stove) and leave it without moving the pan for 3-5min. Time depends on how much chicken there is, hoch thick the pieces are. Then I reset the stove to 8 and turn the pieces. The skin should have browned some, but should not be burned. I repeat the procedure, leaving the pieces for 5 min on each side until there are no more pinkish parts. If I am not sure, if it is done, I simply stick a fork into the meatiest part of the chicken. When no pinkish juice and only clear juice comes out, it should be fine.
Oh, and there is some sourcream in the pic. Thought it would be nice to go along, but actually, neither of us thought about adding it. :-)
But enough of the talk and on to the recipes...
Spicy "Oriental" Chicken with Salad
Ingredients (serves for two):
2 chicken legs or 1 chicken breast
(or whichever part you prefer, with skin (crispy goodness), ca. 100-150gr meat per person)
1 tsp Ras el Hanout
1 salt/pepper/chilli flakes
4 tsp olive oil
2 small/medium yellow tomatoes
1 red bell pepper
10 black olives
1 tsp mustard (medium spicy)
1 tsp honey
50 ml olive oil
"White" Balsamico (Condimento di Balsamico)
Salt and Pepper
How I did it:
First rinsed the chicken under cold water, dried it with some paper towels and chopped away some of the fat.
Then I rubbed the spices into the chicken on both sides. Put it aside (outside the fridge*), while preparing the salad.
Wash the salad, tomatoes and bell pepper (not the mushrooms, just clean them with a brush, if neccessary).
Cut the tomatoes into quarters, the bell pepper into fine stripes and the mushrooms into thin slices. I hardly ever cut the salad, but rip it into pieces that are neither too large, nor too small.
Arrange everything on a large plate.
For the dressing: put all the ingredients into a glad with a lid. Close the lid and shake it very well. Done..
Pour the olive oil (sesame oil works with this as well) into a pan, heat it up and add the chicken, skinside down!
Leave it for ca. 3-5 min on medium heat, turn it and leave it for another 5 min. Turn again, and reapeat until it is done (see above).
Take the pan off the stove, set it aside while drizzling the dressing onto the salad.
Put the chicken onto the plate and it is done...
*Why leave it outside? It is better, if the chicken (or any meat, really) has room temerature when prepared. Also the spices and herbs can penetrate the surface easier.