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.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.