Sunday, 15 March 2015

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans

I made a complete wreck of this recipe and didn't really read the recipe properly. So there are a few things missing from the original recipe. I also forgot to marinate the chicken, but nevermind! It was still a lovely filling salad and the roast cherry tomatoes were out of this world!

Spelt Salad with Paprika Chicken, Tomatoes and Green Beans
(from Amazing Grains by Ghillie James)
(Serves 4)

2 tsp oil
3 tsp smoked paprika
zest 1 lemon
juice 1/2 lemon
1 1.5kg chicken
300g cherry tomatoes
150g green beans
200g spelt
700ml chicken stock
3 spring onions, finely sliced
3 handfuls salad leaves
12 pitted black olives, halved
salt and pepper

For the dressing
1 1/2 tsp Dijon mustard
1 tsp capers, chopped
2 tbsp red wine vinegar
1 tbsp olive oil
juice 1/2 lemon
2 tbsp parsley, chopped

Mix together the oil, paprika and lemon zest and juice, along with some salt and pepper and rub all over the chicken. Leave for 20 mins to marinate. Preheat the oven to 200C.

Transfer the chicken to a roasting tin and roast in the oven for 1 hour or until the juices run clear. Baste the chicken once during cooking and then again before adding the tomatoes to the tin for the final 20 mins.

Meanwhile, bring a pan of water to the boil and cook the spelt according to packet instructions, adding the beans for the last 3 mins. Drain and refresh under the cold tap and put into a bowl.

Transfer the tomatoes from the roasting tin to the bowl. Put the chicken on a board and lave to rest. Spoon off any fat from the tin and add 2 tbspfuls of the remaining juices to the bowl. Shred the chicken and add to the bowl along with the spring onion, salad leaves and olives.

Whisk the dressing ingredients together. Pout two thirds of the dressing over the salad, tossing everything together. Serve, adding more dressing if needed.

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