Recipe of the Month
Cumin chicken salad
Recipe from Casual Aga Cooking. To order one of the last remaining copies, , click here
4 skinless chicken breast fillets
2 tbsp olive oil
1 tsp ground cumin
½ tsp chilli powder
1 small red onion
4 oz (110g) broad beans
8 oz (225g) cherry tomatoes
1 round lettuce
2 avocado pears
3 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp brown sugar
Salt and pepper
Oven: Aga roasting oven, 200C, 400F, Gas 6
Prepare in advance: Cooled chicken and salad will keep in fridge for 24 hours, do not dress until ready to eat
Freeze: No. except the beans!
Cut the chicken into 1” chunks. Mix the oil and spices in a bowl and add the chicken pieces. Stir together, cover and leave to marinate for an hour if possible (or overnight).
Line a shallow baking tray with Bake-O-Glide and put the chicken into the tin. Hang from the second runners in the roasting oven and cook for about 15 minutes until cooked but not crisp.
Meanwhile, put the broad beans into a pan and cover with cold water. Set on the boiling plate and bring to the boil. Once boiling hard, drain and tip the beans into a bowl of cold water – this will help keep them green as they cool.
Wash the lettuce and tear the leaves into smallish pieces. Halve the tomatoes, peel and chop the onion. Quarter, peel and roughly chop the avocados.
Put all the vegetables into a large bowl. Mix the dressing ingredients together – shaken in a jam jar is simplest.
Take the chicken from the oven and tip it onto the salad. Toss in the dressing and serve at once.