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Spicy Fried Chicken with Apple Salad

Spicy Fried Chicken with Apple Salad

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Chicken pieces marinated in yoghurt, lime juice, turmeric and paprika are stir-fried and served with a peppery watercress, rocket and apple salad.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: British
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 large Chicken Breasts, cut into strips
  • 2 Tbsp Natural Yoghurt
  • Juice of 2 Limes
  • 1 Tsp Turmeric
  • 1 Tsp Paprika
  • 0.5 Tsp Ground Cardamon
  • 3 Garlic Cloves, peeled and crushed
  • 1 Tbsp Rapeseed Oil
  • Sea Salt
For the Salad
  • 1 bag of Rocket
  • 1 bag of Watercress
  • 1 Green Apple, cored and sliced thinly
  • 1 Red Apple, cored and sliced thinly
  • 2 Banana Shallots, peeled and sliced thinly
  • Handful of Sultanas and Raisins
For the Dressing
  • 5 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Sherry Vinegar
  • Juice of 1 Lemon
To Serve
  • 2 Lemons, 1 cut into wedges
  • 15g Coriander, chopped

Method
 

For the Chicken
  1. Mix together the Yoghurt, Lime Juice, Turmeric, Paprika, Cardamon, Garlic and Sea Salt in a bowl
  2. Add the Chicken strips and stir so that they become fully coated with the mix
  3. Cover and marinade in the fridge for about 1 hour
  4. Heat a Wok or frying pan with the Oil
  5. When the pan is very hot add the Chicken strips
  6. Fry for 5-6 minutes, or until cooked through
For the Salad
  1. In a large bowl mix together all of the salad ingredients
  2. In a smaller bowl, whisk together the Dressing ingredients
  3. When ready to serve, add the dressing to the salad and toss to combine well
To Serve
  1. Pile the spicy fried chicken on a serving plate
  2. Squeeze over the Lemon Juice from one of the Lemons
  3. Sprinkle over the Coriander
  4. Serve garnished with Lemon wedges

Nutrition

Calories: 510kcalCarbohydrates: 11gProtein: 54gFat: 27gSaturated Fat: 5gSodium: 130mgFiber: 1gSugar: 7g

Notes

Be careful not to overcook the chicken here – once it's cooked through, it should be removed from the heat to keep it tender and juicy. Overcooked chicken can become dry and stringy.
To prevent a soggy salad, only dress it just before serving. The vinegar and lemon in the dressing can cause the delicate leaves to wilt if left to sit for too long.

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