Grilled Chicken with Almond and Chilli Dressing
Photography Josh Griggs.
This is one of my favourite go-to dressings. I use it with lamb and fish and to dress potato and grain salads.
Serves: 4
INGREDIENTS
4 single skin-on chicken breasts
1 tablespoon olive oil
1 tablespoon ground cumin
sea salt and ground pepper
250 grams purchased hummus
Dressing
½ cup skin-on roasted almonds, roughly chopped
½ cup packed parsley, finely chopped
½ red onion, finely chopped
1 long red chilli, seeded and finely chopped
¼ cup olive oil
2 tablespoons lemon juice
sea salt and ground pepper
METHOD
Chicken: Brush the chicken all over with oil and sprinkle with the cumin and season with salt and pepper.
Heat a sauté pan and cook the chicken until golden and cooked through. Cover loosely and rest for 5 minutes.
Dressing: Combine all of the ingredients in a bowl and season.
To serve: Divide the hummus between serving plates. Slice the chicken and place over the hummus along with any resting juices. Spoon the almond dressing over the top. We served ours with cooked and shredded green beans.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.