Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
1.3kg chicken
1 few black peppercorns and bay leaves
2 x 5ml spoons cumin seeds
Handful of almonds
2 x 15ml spoons whole milk natural yoghurt
3 x 15ml spoons mayonnaise
2 lemons, juiced and zested
1 cucumber, peeled and diced
20g pack of basil, torn
200g bag Fresh ‘n’ Ready continental four-leaf salad
Method
To poach the chicken, place in a large saucepan, cover with water, add the
peppercorns and bay leaves, and bring to a gentle simmer. Poach for around 40
minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the
pan,removetheskinandshredthemeat. Dry-frythecuminandalmondsinahot
pan, and leave to cool. To make the dressing, mix the yoghurt, mayonnaise and
lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and
almonds with the torn basil.
Mix well and serve with the four-leaf salad.
Chef’s tip: To cool the chicken quickly, leave at room temperature for 20
minutes, add a handful of ice and put in the fridge.
19
