Name: Chicken and grilled red-pepper salad
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 12 servings
Cuisine: Boil
Ingredients: 2.00 onions peeled and quartered; 2.00 carrots sliced; 2.00 celery stalks sliced; 2.00 bay leaves; 80.00 g almonds blanched, roasted, chopped; 75.00 g currants; 1.00 rocket; 6.00 spring onions julienned; 5.00 red pepper quartered, grilled, peeled; rocket to garnish; 125.00 ml fresh chillies 573; 1.00 garlic cloves, crushed; 15.00 ml brown sugar soft; 60.00 ml lemon juice fresh; 5.00 ml cumin ground; 2.00 ml paprika hot; 2.00 chicken

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Ingredients (17)

2.00	onions — peeled and quartered
2.00	carrots — sliced
2.00	celery stalks — sliced
2.00	bay leaves
80.00 g	almonds — blanched, roasted, chopped
75.00 g	currants
1.00	rocket
6.00	spring onions — julienned
5.00	red pepper — quartered, grilled, peeled
	rocket — to garnish

DRESSING

125.00 ml	fresh chillies — 573
1.00	garlic — cloves, crushed
15.00 ml	brown sugar — soft
60.00 ml	lemon juice — fresh
5.00 ml	cumin — ground
2.00 ml	paprika — hot
2.00	chicken

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Method:

Place chickens in a large saucepan. Add vegetables and bay leaves and cover chickens with water. Bring to the boil and simmer for 1 hour. Cool chickens in liquid to retain moisture.
Remove flesh from chickens and tear into pieces. Mix flesh with almonds, currants, rocket and spring onion.
Combine all the dressing ingredients and season with salt and freshly ground black pepper to taste. Whisk together well.
Pour dressing over chicken mixture and toss thoroughly. Pile chicken mixture in the middle of a platter and arrange red peppers around the edge. Garnish with extra rocket. Serves 12.