Deviled Chicken With Tomato Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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The 19th-century British method of spicing up kidneys, chicken and prawns known as devilling always includes a good dash of Worcestershire sauce. By all means use raw chicken in this recipe, but it will take longer. You'll need to roast it for about 35–45 minutes; using cooked chicken makes this lovely and quick. Ingredients:
2 tablespoons dijon mustard |
1/2 teaspoon mustard powder |
2 chicken breasts, cooked |
2 teaspoons worcestershire sauce |
1 pinch cayenne pepper |
2 garlic cloves, crushed |
3 tablespoons mango chutney |
3 tablespoons olive oil |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
4 scallions, trimmed and sliced |
2 large tomatoes, sliced |
Directions:
1. Preheat the broiler.
2. Slash the chicken skin and place on a foil-lined baking sheet.
3. Mix the remaining ingredients together and season.
4. Spread a third of the mixture over the chicken, turn and spread the same amount on the other side.
5. Broil, skin-side down, for 3–4 minutes.
6. Meanwhile, to make the dressing for the salad, place all the ingredients in a screw-top jar and shake well.
7. Turn over the chicken and spread the rest of the mixture on the slashed side.
8. Broil for another 5 minutes until hot right through and tinged with charred edges.
9. Scatter the sliced tomato and scallion onto 2 plates and drizzle with the dressing.
10. Place the chicken on the plates and serve.
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