Baked Chicken, Chorizo, Chickpeas And Orange Salad

Too soon for another chicken salad? Well not if you are on the same no carbs diet like us.

To make our dinner more exciting and to stop the critic at home from saying "chicken salad again?" I simply have to play around with the supporting casts, that includes the salad ingredients and the dressing. Here I have embraced the flavours of Spain and North Africa, the result is a very satisfying one.

P.S substitute chorizo with pastrami for a halal version.

recipe from the tummies' kitchen
serves 3 to 4 as a one dish meal
oven preheated at 200 C (conventional)
you'll need;

2 chicken breasts

1 tbs of smoked paprika

1 tsp of cumin powder

1 tsp of coriander powder

1 tsp of sumac

1 tsp of all spice

3 tbs of olive oil

salt and pepper to taste

1 red onion, sliced

2 tomatoes, cut into wedges

2 oranges, peeled and cut into 3 cm slices

2 chorizo sausages, thickly sliced, panfried til golden and drained

1 can of chickpeas, drained

2 large handfuls of mix salad leaves

for the dressing;

1 tbs of red wine vinegar

2 tbs pomegranate molasses 

4 tbs of olive oil

salt and pepper to taste 

Slice chorizo sausages into thick slices and marinate chicken with spices, olive oil, salt and pepper for about 15 minutes or overnight if you plan ahead.

Prepare the red onion, tomatoes and oranges and set aside.

pan fry sausage slices with a little olive oil on both sides until golden, remove and drain well.

Pan fry chicken in the same pan until golden on both sides (~3 minutes/side) then transfer to the hot oven and cook for a further 12 to 15 minutes depending on the size of the chicken breast. Remove and rest at a warm spot, cut into thick slices just before serving.

Add chickpeas into the same pan and coat well with the flavoursome oil and pan juice. Remove and allow to cool.

Place mixed leaves, tomato, onion, orange slices and chickpeas and into a salad bowl, add dressing and mix well.

Divide salad into individual bowl and top with some chicken slices.