Recipe

Berbere Chicken with Citrus Salad

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Berbere Chicken with Citrus Salad

An Ethiopian inspired spiced seared chicken served with tangy citrus butternut and carrot salad with salty feta and crunchy almonds.




Ingredients to serve 2

  • 2 x Chicken Breast - flattened
  • 5g x DD Spice Mix - berbere
  • 75ml x DD Carrot and Orange Base
  • 1 x Orange - peeled and segmented - See Gino's Tip
  • 200g x Butternut Chunks
  • 2 x Carrots - cut into medium rounds/chunks
  • 50g x Kale - finely shredded
  • 20g x Almonds - chopped
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Breast - flattened
  • 10g x DD Spice Mix - berbere
  • 150ml x DD Carrot and Orange Base
  • 2 x Orange - peeled and segmented - See Gino's Tip
  • 400g x Butternut Chunks
  • 4 x Carrots - cut into medium rounds/chunks
  • 100g x Kale - finely shredded
  • 40g x Almonds - chopped
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items".

Washing Instruction

Wash your hands and carrots well. Rinse your kale thoroughly and drain on paper towel.

Gino's Tip

Once your orange is peeled and the white pith has been removed, cut between the membranes to segment the orange, retaining any juices.

Step 1 - Carrot and Citrus Salad

Place your butternut chunks and carrot chunks in separate saucepans/pots. Cover each with water, season your water with salt, then proceed to cook your carrots and butternut for 8-10 minutes until they are just about tender. Be sure to check on them and not to overcook them that they go to mush. Gently remove your carrot and butternut from your water with a slotted spoon and spread onto an oven tray to allow your vegetables to cool. You may put the tray in the fridge or freezer to cool quicker. Toss your shredded kale, orange segments and chopped almonds in a large mixing bowl. Once your carrot and butternut have cooled mix it through as well and top your salad with your crumbled feta. Clingfilm until your ready to serve.

Step 2 - Citrus Dressing

Whisk your DD Carrot and Orange Base along with a few glugs of olive oil to form a tangy citrus dressing - don't forget to season your dressing to balance its flavor.

Step 3 - Berbere Chicken

Season your chicken breast with salt and pepper and rub with your DD Spice Mix. Heat a large frying pan over a med-high heat, add a drizzling of olive oil and once your pan is just about hot and your oil is shimmering add your chicken breast and fry them for 3-4 minutes on each side until well browned and cooked through. Be sure to keep an eye on your breasts and flip them over readily or drop the heat if your spice is taking on too much color. I allow my breasts to sear initially and then drop the heat to medium to brown and cook through slightly slower.

To serve

Dress your salad with your citrus dressing. Divide your salad amongst your servings and top with your berbere chicken. Enjoy!