For my first dish of my return I decided to make Spicy Chicken with Spoon Salad. As i was looking for something to cook i came across this little dish in Delicious Magazine. Being intrigued with what Spoon Salad is I took the plunge and bought the ingredients.
4 chicken breasts
1/3 cup olive oil
5 vine ripened tomatoes
1 red capsicum - roasted, peeled and chopped
2 small red chillies finely chopped
1/2 red onion finely chopped
1/2 telegraph finely chopped
1 tbs finely chopped mint
1 tbs cherry vinegar or red wine vinegar
couscous, thick greek yoghurt and pita to serve
1. Score chicken breasts 3 times. COmbine 2 teaspoons harissa and 2 tablespoons of oil in a bowl, then brush all over the chicken. I threw my chook in a zip lock bag with the combined harissa and oil and tossed in the bag and then chilled in fridge.
2. Bring saucepan to boil. Cut crosses in the bas of the tomatoes and place in boiling water for 30 secs. Remove from water and place in ice water bath till cool. Peel the tomatoes and halve. Remove the seeds and finely chop. PLace the chopped tomatoes in a bowl with the capsicum, chilli, onion, cucumber, parsley, mint, vinegar and remaining oil. Season well with salt and pepper and toss to combine. Place in sieve set over bowl and allow to drain for 30 minutes to remove excess liquid.
3. Pre heat chargrill pan and cook the chook. Slice the chicken, then serve with spoon salad, cous cous yoghurt and pita.
Enjoy
