Mags Roche's spicy spatchcock style chicken salad, charred sweetcorn and avocado, shallot and herb dressing.
Ingredients
Chicken brine
- 500g water
- 100g salt
- 75g brown sugar
- 1 teaspoon black peppercorns
- 1 clove
- 1 bay leaf and thyme sprig
Spice Mix
- 20g fennel seeds
- 10g cumin seeds
- 10g coriander seeds
- 30g carraway seeds
- 12g black pepper
- 20g smoked paprika
- 10g cayenne
Salad
Herb dressing
- 100ml olive oil
- 15ml white wine vinegar
- 75g ketchup
- Tabasco 4 drops
- 50g fine shallots
- 5g chervil chives and tarragon chopped
- Salt and pepper
Method
Chicken Brine
- Boil altogether and cool completely. Marinate the chicken for 8 hours overnight.
Spice Mix
- You can buy a fajita spice mix which is lovely or make your own mix.
- Roast spices in the oven at 190 for 5 minutes and blend to a powder.
- Cut the chicken lengthways and rub all around with the spice pan fry the chicken in a hot pan and cook in the oven for 10 minutes. Rest for a few minutes and slice.
Salad
- Char the sweetcorn and broccoli on a chargrill pan and cut off the corn from the cob.
- Slice the avocado in chunky pieces and drizzle with a little olive oil, lemon juice and sea salt
