Grilled Chicken with Almond and Chilli Dressing
Photography by Josh Griggs.
This is one of my favourite go-to dressings. I use it with lamb and fish and to dress potato and grain salads.
Serves: 4
INGREDIENTS
4 single skin-on chicken breasts
1 tablespoon olive oil
1 tablespoon ground cumin
sea salt and ground pepper
250 grams purchased hummus
Dressing
½ cup skin-on roasted almonds, roughly chopped
½ cup packed parsley, finely chopped
½ red onion, finely chopped
1 long red chilli, seeded and finely chopped
¼ cup olive oil
2 tablespoons lemon juice
sea salt and ground pepper
METHOD
Chicken: Brush the chicken all over with oil and sprinkle with the cumin and season with salt and pepper.
Heat a sauté pan and cook the chicken until golden and cooked through. Cover loosely and rest for 5 minutes.
Dressing: Combine all of the ingredients in a bowl and season.
To serve: Divide the hummus between serving plates. Slice the chicken and place over the hummus along with any resting juices. Spoon the almond dressing over the top. We served ours with cooked and shredded green beans.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.