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Warm Salad of Chicken with North African Spices

4 chicken legs (Thighs and drumsticks)

2 Teaspoons Cumin
1 teaspnoon Chilli Powder
1 teaspoon Turmeric
Half Teaspoon Tabasco
1 teaspoon ground Coriander Seeds
4 Tablespoons Worcestershire Sauce
Juice half Lemon

6 tablespoons Greek Yoghurt
Small bunch Fresh Mint

2 or 3 mixed heads of lettuce.

Cut the chichen off the bone, discard the skin and cut the meat into not too small pieces.
Mix together all the spices with the worcestershire sauce and the lemon juice.
Tip the chicken into this mixture and rub well into the mixture with your hands.
Heat a large pan and fry the spiced chicken in this in some sunflower oil until browned and cooked through.Keep warm.
Chop the mint and mix with the yoghurt.
Wash and dry the lettuces and tear into bite sized pieces.
Divide between 4 salad plates or bowls.
Spoon over the warm spiced chicken and trickle over the minted yoghurt.
Serve as a starter or a light lunch.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef