What about blacken the chicken?

What about blacken the chicken?

To Blacken the chicken takes not a lot of effort, but the art of cooking should be present. For this reason before starting cooking this colorful, exciting and full of flavor salad, we need a kettle to boil the water, medium lidded pan, medium-high heat, food processor  large frying pan, and high heat. Yes, check if you have all of them because they are important part of the excellence in cooking this epic salad, as Jami Oliver mentions.


  • For the quinoa salad:
  • 300 g quinoa
  • 1 fresh red chilli , or yellow chilli
  • 100 g baby spinach
  • 4 spring onions
  • 1 bunch of fresh coriander
  • 1 bunch of fresh mint
  • 1 large ripe mango
  • 2 limes
  • 2 tablespoons extra virgin olive oil
  • 1 ripe avocado
  • 50 g feta cheese
  • 1 punnet cress
  • For the chicken:
  • 2 x 200 g skinless free-range chicken breasts
  • 1 heaped teaspoon ground allspice
  • 1 heaped teaspoon smoked paprika
  • olive oil
  • 2 mixed-colour peppers
  • To serve:
  • 4 tablespoons fat-free yoghurt

Cooking method

Start cooking by putting the quinoa into the pan and generously cover with boiling water and the lid. Put the chilli, spinach, trimmed spring onions and coriander (reserving a few leaves) into the processor, tear in the top leafy half of the mint, then blitz until finely chopped. On a large sheet of greaseproof paper, toss the chicken with salt, pepper, the allspice and paprika. Fold over the paper, then bash and flatten the chicken to 1.5 cm thick with a rolling pin. Put into the frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until blacken and cooked through.

Deseed the peppers, cut each one into 8 strips and add to the frying pan, tossing regularly.  Peel and cut the mango into chunks (check out the video below for help on how to do this). Drain the quinoa and rinse under the cold tap, then drain well again and tip on to a serving board or platter. Toss with the blitzed spinach mixture, squeeze over the lime juice, add the extra virgin olive oil, mix well and season to taste

Sprinkle the mango chunks and cooked peppers over the quinoa. Halve and destone the avocado, then use a teaspoon to scoop curls of it over the salad. Slice up the chicken, toss the slices in any juices and add to the salad. Crumble over the feta, scatter over the remaining coriander leaves and snip over the cress. Serve with dollops of yogurt.

Recipe source: Jamie Oliver



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