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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.