This triumph of a salad is brought together by the tzatziki. If you’re short on time, swap in ready-cooked chicken.
- CourseMain meal
- Prepare20 mins
- Cook1 hr 10 mins
- Total time1 hr 30 mins
Put the chicken in a large saucepan and cover with cold water. Add the ginger, ½ the onion and the parsley stalks. Put a lid on top and bring to a rapid simmer, then reduce the temperature to very low so that, with the lid now slightly ajar, it blips along very gently for 1 hour or until cooked through, the juices run clear and no pink meat remains. Remove the chicken from the stock (save it for another day) and rest for 15 minutes before using two forks to strip and shred the meat from the carcass.
Meanwhile, make the radish tzatziki by coarsely grating 150g radishes into a bowl. Add a pinch of salt, leave for 20 minutes, drain away any water, then stir in the yogurt, vinegar, 1 tbsp olive oil and lots of black pepper; set aside. In a separate bowl, combine the chickpeas, carrots, tomatoes, spices and remaining 3 tbsp olive oil. Finely chop the remaining ½ onion and thinly slice the remaining 50g radishes. Add both to the salad. Stir in the warm, shredded chicken and chopped parsley, season, then serve with big dollops of the tzatziki.
And to drink...
Waitrose Loved & Found Clairette, France has a fragrant, floral nose and is bursting with citrus notes – a delicious partner for the chicken.