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Roast chilli chicken with herb cream
Roast chilli chicken with herb cream
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Prep Time:
55 minutes
Cook Time:
45 minutes
Total Time:
100 minutes
Try this simple and flavorful roast chilli chicken with a refreshing tomato, cucumber, and basil salad. Great for the whole family!
Ingredients:
  • 2 long red chillies, chopped
  • 4 garlic cloves, chopped
  • 40.00 ml fresh thyme leaves
  • 4 RSPCA Approved Chicken Thigh Fillets
  • 4 anchovy fillets
  • 4.00 tsp fresh thyme leaves
  • 1 small garlic clove, crushed
  • 60ml olive oil
  • 20.00 ml red wine vinegar
  • 10.60 gm lemon juice
  • 2 thick slices day-old sourdough bread, torn into 2cm pieces
  • 18.20 gm olive oil
  • 1/2 small red onion, thinly sliced
  • 2 medium vine-ripened tomatoes, cut into wedges
  • 8 cherry tomatoes, halved
  • 1 Lebanese cucumber, thinly sliced diagonally
  • 250.00 ml basil leaves
  • 125.00 ml flat-leaf parsley leaves
  • 70g yoghurt
  • 1/2 medium avocado
  • 1 lemon, juiced
Instructions:
  • Blend chili, garlic, and thyme in a mini food processor until finely chopped. Incorporate oil and seasonings; blend to combine. Put chicken in a ceramic or glass dish, add the chili mixture, and toss to coat. Cover and refrigerate for 15 minutes or overnight to enhance the flavors.
  • Preheat your oven to a toasty 200°C. Lay the chicken gently on a baking tray. Roast for 35-40 minutes or until perfectly cooked.
  • Prepare the tomato, cucumber & basil salad dressing by pulsing anchovies, thyme, and garlic in a small food processor until finely chopped. Blend in the extra virgin olive oil, vinegar, and lemon juice until smooth. Toss the bread in a bowl and drizzle with oil. Pan-fry the bread in a lightly greased pan over medium heat for about 5 minutes until golden and crisp.
  • In a large bowl, combine the onion with half of the anchovy dressing. Mix well to ensure the onion is evenly coated. Let it sit to enhance the flavors.
  • For the herb cream, blend basil, parsley, thyme, and garlic in a small food processor until finely chopped. Mix in yogurt until smooth. Blend in avocado, lemon juice, and season to taste.
  • Combine juicy tomatoes, crisp cucumber, fragrant basil, and hearty bread with the savory onion mixture in the bowl. Mix together thoroughly.
  • Plate the chicken alongside the salad, herb cream, lemon wedges, and any extra anchovy dressing.

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