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Tangy chicken, mixed grain & grapefruit salad
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3 essential Waitrose British Chicken Thigh Fillets
1 tsp ground cumin
¼ tsp ground cinnamon
1 red grapefruit
1 tbsp clear honey
250g pack Waitrose Love Life Quinoa, Chickpeas, Bulgur Wheat & Rice
1 tsp olive oil
½ x 25g pack flat leaf parsley, chopped
½ x 25g pack chives, chopped
15g toasted flaked almonds
1. Cut each chicken thigh into 4 pieces and space slightly apart between 2 sheets of clingfilm. Beat with a rolling pin to flatten. Combine the cumin, cinnamon and plenty of freshly ground black pepper and rub over both sides of the chicken.
2. Cut away the skin from the grapefruit. Working over a bowl to catch the juice, cut between the membranes to remove the segments. Reserve the segments and stir the honey into the juice.
3. Heat the grains according to instructions. Heat the oil in a frying pan and fry the chicken for 4 minutes on each side or until cooked through. Tip the grains into a serving dish, stir in the herbs and grapefruit. Pile the chicken on top and scatter with the almonds. Drizzle with the honey dressing to serve.
Cook’s tip This is also lovely cold. Cook the chicken and leave it to cool before combining with the unheated grains, herbs, grapefruit and almonds. Dress just before serving.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in Tue Apr 10 09:22:07 BST 2018.