zoom Marinated chicken, cannellini, chorizo and pepper salad

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    Marinated chicken, cannellini, chorizo and pepper salad

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    Marinated chicken, cannellini, chorizo and pepper salad

    • Gluten Free
    • Preparation time: 30 minutes, plus marinating
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 45 minutes, plus marinating

    Serves: 6

    Ingredients

    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

    • 400g can cannellini beans, drained and rinsed • 110g pack baby leaf and rocket salad • 225g pack golden baby plum tomatoes,...
    • 400g can cannellini beans, drained and rinsed • 110g pack baby leaf and rocket salad • 225g pack golden baby plum tomatoes,...

    Method

    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.

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue

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