Chicken and grilled red-pepper salad

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 18
Servings 12
Time 20 min


  • 2
    onions, peeled and quartered
  • 2
    carrots, thickly sliced
  • 2
    sticks of celery, sliced
  • 2
    bay leaves
  • 80
    blanched almonds, roasted and roughly chopped
  • 75
  • 1
    handful rocket leaves
  • 6
    spring onions, julienned
  • 5
    large red peppers, quartered, grilled and skinned
  • rocket leaves, to garnish
  • 125
    olive oil
  • 1
    clove garlic, crushed
  • 15
    soft brown sugar
  • 60
    fresh lemon juice
  • 5
    ground cumin
  • 2
    hot paprika
  • 2
    large chickens


1 hour 25 min
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.

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