Recipe

Berbere Chicken with Citrus Salad

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

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serves 2

2
5g
75ml
1
200g
2
50g
20g
50g

serves 4

4
10g
150ml
2
400g
4
100g
40g
100g

ingredients

Chicken Breast - flattened
DD Spice Mix - berbere
DD Carrot and Orange Base
Orange - peeled and segmented - See Gino's Tip
Butternut Chunks
Carrots - cut into medium rounds/chunks
Kale - finely shredded
Almonds - chopped
Goats Cheese - gently crumbled
Salt and Pepper (from your pantry)
Olive Oil (from your pantry)

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
50g x Goats Cheese - gently crumbled
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
100g x Goats Cheese - gently crumbled
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 into your large mixing bowl and top your salad with your crumbled goats cheese. Clingfilm until your ready to serve.

Step 2 - Citrus Dressing

Whisk your DailyDish 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 DailyDish 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.