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Warm Salad of Chicken with North African Spices.


(for 6 to 8 as a starter, 4 as a lunch)

4 chicken legs (Thighs and drumsticks)

2 Teaspoons Ground 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 Yoghurt (Set Greek Yoghurt if possible)
Small bunch Fresh Mint

2 or 3 mixed heads of lettuce.
(Try Cos and Frisee)

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.



October 6, 2009 03:49 PM | 0 Comments
  Martin Dwyer
Consultant Chef