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World’s Best Chicken Caesar Salad

World’s Best Chicken Caesar Salad

Ingredients

  • 1 x 2.5 kg whole free-range chicken
  • 400 g sourdough bread
  • olive oil
  • 1 bulb of garlic
  • 1 x 50 g tin of anchovies in oil , from sustainable sources
  • 1 bunch of fresh flat-leaf parsley , (30g)
  • 2 fresh red chillies
  • extra virgin olive oil
  • 1 lemon
  • 4 romaine lettuces
  • 150 g mixed-colour radishes
  • 1 cucumber
  • ½ a bunch of fresh chives , (15g)
  • BRINE
  • 4 tablespoons black peppercorns
  • 4 tablespoons fennel seeds
  • 2 litres fresh apple juice
  • 100 g sea salt
  • ½ a bunch of fresh thyme , (15g)
  • 12 fresh bay leaves
  • 6 dried red chillies
  • CAESAR DRESSING
  • 50 g Parmesan cheese , plus extra to serve
  • 1 teaspoon English mustard
  • 2 teaspoons Worcestershire sauce
  • 250 g Greek yoghurt
  • 1 lemon

Make the Brine the Day Before
Method
For the brine, toast the peppercorns and fennel seeds in a large pot over a high heat for 1 minute, then add the apple juice, sea salt, thyme and bay.
Crumble in the dried chillies and bring to the boil, then remove from the heat, top up with 1 litre of cold water, then leave to cool completely.
Use a sharp knife to carefully cut down the back of the chicken so you can open it out flat, then add to the cooled brine (transfer to a bigger container, if needed).
Cover with clingfilm and leave in the fridge for at least 12 hours, then drain and pat dry with kitchen paper.

Method

Preheat the oven to 200ºC/400ºF/gas 6.

Prepare the chicken

Tear the sourdough into big chunks, and put aside. Rub 1 tablespoon of olive oil all over the chicken and place it directly on the bars of the oven, skin-side up, and place a large tray exactly underneath to catch any tasty juices.

Roast for 30 minutes, then turn the oven down to 160ºC/325ºF/gas 3. Add the sourdough to the juices in the tray, then break up the garlic bulb and scatter in the unpeeled cloves, then toss everything together to coat.

Roast for 1 hour, or until the chicken is golden and cooked through, tossing the sourdough croutons occasionally for even cooking. Leave the chicken to rest for 30 minutes before carving.

Assembling the salad 

Drain the anchovies (saving the oil) and slice in half lengthways, then arrange on a plate in a criss-cross fashion.

Finely chop the parsley stalks, reserving the leaves for later. Slice the chilli finely and scatter over the anchovies, along with the parsley stalks. Drizzle over ½ a tablespoon each of the reserved anchovy oil and extra virgin olive oil, then finely grate over half the lemon zest and squeeze over half the juice. Leave to marinate.

Make the Dressing

For the Caesar dressing, finely grate the Parmesan into a bowl, add the mustard, Worcestershire sauce and yoghurt, then whisk to combine.

Squeeze in the lemon juice, pour in 8 tablespoons of extra virgin olive oil and mix again. Taste and season to perfection, loosening with a splash of water, if needed.

Trim the lettuces and radishes and scrape a fork down the sides of the cucumber. Finely slice the radishes, cucumber, parsley leaves and chives, roughly chop the lettuce and place everything in a large bowl.

Arrange the chicken and half the garlicky croutons on a board. Add the remaining croutons to the bowl of salad, pour over half the dressing and toss everything together.

Shave over a little Parmesan with a speed-peeler, then bring to the table with the marinated anchovies, chicken, extra croutons and dressing. Let everyone dig in and build their own Caesar salad.

Slow cooker Spanish chicken

Slow cooker Spanish chicken

Slow cooker Spanish chicken
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Cooking in a slow cooker intensifies flavour. However, the greatest advantage of the slow cooker is the fact that you can check everything and in the morning and have it ready when you get home from work at night.
    Servings Prep Time
    4 People 15 Minutes
    Cook Time
    6 Hours
    Servings Prep Time
    4 People 15 Minutes
    Cook Time
    6 Hours
    Slow cooker Spanish chicken
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Cooking in a slow cooker intensifies flavour. However, the greatest advantage of the slow cooker is the fact that you can check everything and in the morning and have it ready when you get home from work at night.
      Servings Prep Time
      4 People 15 Minutes
      Cook Time
      6 Hours
      Servings Prep Time
      4 People 15 Minutes
      Cook Time
      6 Hours
      Ingredients
      Servings: People
      Units:
      Instructions
      1. Heat the oil in a large frying pan. Fry the onion for about 5 mins until golden. Tip into the slow cooker pot (we used a 6.5-litre model), then fry the chicken and chorizo in the same pan until starting to colour – you will need to do this in two batches. Add to the slow cooker with the peppers and olives. Tip the wine, stock and tomato purée into the pan. Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on low for 6 hrs.
      Share this Recipe

      Slow Cooked Spanish ChickenThere are as many recipes the Spanish chicken as there are people in Spain. Every household in a region will have different components. They are all wonderfully colorful and rich with the flavor of chorizo sausage, peppers, onions, and paprika. Some areas will use olives and usually this is the green olive or the green olive stuffed with peppers.

      More Spanish Chicken Recipes

      To make Spanish chicken you will need:

      Ingredients

      • 1 medium onion, cut into 8 wedges
      • 1 medium red onion, cut into 8 wedges
      • 500g new potatoes, quartered lengthways
      • 8 whole garlic cloves, unpeeled
      • 8 medium tomatoes, quartered
      • 75g chorizo
      • 8 boneless, skinless chicken thighs
      • ½tsp sweet smoked paprika
      • ½tsp dried oregano
      • 1 green pepper, deseeded and cut into strips
      • Flaked sea salt
      • Freshly ground black pepper

      Method

      1. Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.
      2. While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.
      3. Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.
      4. Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.
      5. Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp.

       

      Goodhousekeeping Spanish Chicken

      Another rich flavorsome dish
      To make Spanish chicken you will need:

      Ingredients

      • 1tbsp olive oil
      • 500 (1lb 2oz) skinless and boneless chicken thigh fillets, cut into bite-size pieces
      • 1 onion, finely sliced
      • 2 red peppers, deseeded and thinly sliced
      • 1 garlic clove, thinly sliced
      • 1 sweet smoked paprika
      • 2 x 400 tins chopped tomatoes
      • 400 (14fl oz) chicken stock
      • 50 (2oz) black pitted olives, optional/li>
      • 1 bay leaf
      • 410g tin cannellini beans, drained and rinsed
      • Small handful fresh parsley, roughly chopped

      To get the instructions click here

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