The Dishes

Spiced Grilled Chicken & Pink Grapefruit Salad

Prep time: | Cook time: | Serves 4

  • 10 chicken thighs
  • 1 capsicum
  • 1 large red onion, diced
  • 2 roma tomatoes, roughly chopped
  • 5 garlic cloves, roughly chopped
  • 3 fresh red chillies, roughly chopped
  • 1/2 tbsp tomato puree
  • 2 tbsp lemon juice
  • 1 tbsp Greek yogurt
  • 1/2 tsp salt
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp cayenne pepper
  • 1 tsp chilli flakes
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tbsp olive oil
  • 2 pink grapefruits
  • 2 handful wild rocket
  • 1 tsp extra virgin olive oil
  • 150 ml honey
  • juice of 1 lemon
  • a pinch of lemon zest
  • sea salt and black pepper
  1. Chicken Marinade. Deseed the capsicum and tomato and cut into quarter. Place on a baking tray along with the diced onion, drizzle with olive oil, season with salt and pepper then bake until soft for about 30 min. Lightly mash everything and let it cool.
  2. Dry fry all the spices for a couple of minutes then grind to powder using pestle and mortar or food processor.
  3. Mix the veggie mash, powdered spices and fresh chilli into a food processor and blend until you get a coarse paste.
  4. To marinate the chicken, mix the paste with the yogurt and rub it on the chicken thighs using your hands. Place all in a plastic container with lid or seal proof bag and refrigerate for at least 12 hours.
  5. The Salad. Peel the grapefruits with knife getting rid of all the white bits and cut into 1 inch thick wedges. Place in a salad bowl with the wild rockets. Drizzle with dressings of extra virgin olive oil, honey, lemon, lemon zest, salt and pepper. Toss everything evenly.
  6. Preheat the oven to 200˚c. Drizzle some olive oil on a large oven proof frying pan and fry the marinated chicken thighs until golden or crispy looking on the skin. Pour in the leftover marinate into the pan. 10 min later, reduce the oven temperature to 180˚c and put the frying pan in the oven for around 20 – 30 min.
  7. Serve chicken and salad with cous cous or quinoa.
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