Puy Lentil, Couscous and Chicken Salad
Photography Aaron McLean.
This summery salad is just as nice for a light dinner as it is for a picnic. I prefer to leave this overnight to allow the flavours to intensify.
Serves: 8
INGREDIENTS
2 boneless, skinless chicken breasts
2 cups chicken stock
1 teaspoon curry powder
½ teaspoon sea salt
Salad
1 cup chicken stock, reserved after cooking the chicken
1 teaspoon curry powder
1 cup instant couscous
½ cup green Puy lentils, rinsed
2 cups water
5 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon curry powder
½ cup currants
6 tablespoons lemon juice
1 x 400 gram tin chickpeas, drained and rinsed
½ cup mint, chopped
3 tablespoons flat-leaf parsley, chopped
¼ cup pinenuts, roasted
METHOD
Place the chicken breasts, stock, curry powder and salt in a small saucepan and bring to just below the boil. Lower the heat and simmer gently for 15-20 minutes or until the chicken is cooked through. Remove the chicken to a plate and cool. Strain the stock and set aside.
Salad: Put 1 cup of the reserved strained chicken stock in a saucepan with the curry powder and bring to the boil. Put the couscous in a heatproof bowl and pour over the stock. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork. Set aside.
Put the lentils and water in a saucepan, season and bring to the boil. Simmer until tender but not mushy. Drain, rinse in cold water then drain again. Set aside.
Heat the olive oil in a sauté pan and cook the onion, garlic and curry powder for 15 minutes until tender and golden. Add the currants and lemon juice and cook for 1 minute.
Dice the chicken and place in a large bowl with all of the ingredients and herbs but not the pinenuts. Combine well, season if needed and add the pinenuts when ready to serve.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.