Save to your scrapbook
Marinated chicken, cannellini, chorizo and pepper salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
4 red romano peppers
1½ tbsp olive oil
2 chicken breasts, skin on
3 tbsp clear honey
1 garlic clove, crushed
2 lemons, juice, plus zest of 1
120g hot and spicy chorizo ring, thinly sliced
400g can cannellini beans, drained and rinsed
110g pack baby leaf and rocket salad
225g pack golden baby plum tomatoes, halved
1 tbsp nonpareille capers, drained and rinsed
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
½ x 25g pack flat leaf parsley, roughly chopped
1. Preheat the oven to 230˚C, gas mark 8. Put the peppers on a baking tray, rub with ½ tbsp olive oil and roast for 30 minutes, turning halfway, until the skins are charred. Meanwhile, put the chicken breasts in a bowl. Whisk together the honey, garlic, zest and juice of 1 lemon and the remaining 1 tbsp olive oil; season and pour over the chicken. Set aside to marinate for 30 minutes.
2. Put the cooked peppers in a sealed plastic bag and allow to cool. Turn the oven down to 160˚C, gas mark 3. Heat an ovenproof frying pan over a medium heat. Add the chicken, skin-side down and cook for 3-5 minutes, until the skin is crisp. Turn over and transfer to the oven for 8-12 minutes, until cooked through. Put on a board, loosely cover with foil, and allow to rest.
3. Meanwhile, wipe the pan clean and heat over a medium-high heat; add the chorizo and cook for about 5 minutes, until crisp and releasing its fat. Use a slotted spoon to lift the chorizo onto a plate, keeping the oil in the pan. Turn the heat down, add the beans and cook for 15-20 minutes until crisp, stirring occasionally.
4. Peel the skins off the peppers, deseed and thinly slice. Scatter the salad leaves over a serving platter; top with the peppers, chorizo, beans, tomatoes and capers. Slice the chicken and arrange over the top. In a small bowl, whisk together the sherry vinegar, extra virgin olive oil and remaining lemon juice. Season and drizzle over the salad. Scatter over the parsley and serve.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Apr 26 14:39:06 BST 2018.