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  /  Main   /  Chef Eunice Power’s Marinated Chicken, Roast Carrot and Fregola Salad

Chef Eunice Power’s Marinated Chicken, Roast Carrot and Fregola Salad

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By Irish Yogurts Clonakilty 

Marinated Chicken, Roast Carrot and Fregola Salad By Irish Yogurts Clonakilty
Method
  • Blitz the dressing ingredients together.
  • Marinate the chicken in the 2 heaped tablespoon of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt and I tablespoon of the dressing and leave for about an hour in the fridge.
  • Pre heat the oven to 170°C. Remove the chicken from the marinade and place on a roasting tray lined with parchment paper and bake in the oven for 30 minutes. Take out of the oven and leave to rest.
  • Increase the oven temperature to 200°C, toss the carrots in olive oil and maple syrup , season with salt and pepper, turn onto a lined baking tray and roast for 20-30 minutes until cooked but still having a little bite. Transfer to a large bowl and add the remainder of the dressing.
  • Bring water and a pinch of salt to the boil in a large pot and add the fregola and cook until al dente about 6 minutes, then strain the fregola and run under cold water for a minute or two and leave to drain.
  • Add the drained fregola to the carrots and dressing, add finely chopped spinach, mint and dill or fennel (reserving some herbs to garnish.
  • Divide the fregola between 4 plates, place a chicken breast on top and garnish with mint, dill or fennel and roast almonds.
Ingredients
    For the dressing
  • Juice of 4 limes
  • 80g dried apricots
  • 2 garlic cloves
  • 2 teaspoons of sumac
  • Large pinch of chilli flakes
  • 50ml of olive oil
  • For the chicken
  • 2 heaped tablespoons of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
  • I tablespoon of the dressing
  • 4 chicken breasts
  • For the carrots
  • 1 kg of carrots, peeled and cut into bite sized chunks
  • A dash of olive oil
  • A teaspoon of maple syrup
  • Salt and pepper
  • For the salad
  • 250g Fregola
  • A handful of dried apricots finely sliced
  • Remainder of the dressing
  • 2 Large handfuls of spinach, finely sliced
  • A bunch of mint, finely sliced
  • Handful of fennel or dill, finely chopped
  • A handful of almonds roasted almonds, roughly chopped
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