INGREDIENTS
Spiced chicken
- 2 tbsp extra virgin olive oil
- 1 lemon, zested
- 1 small garlic clove, finely grated or crushed
- 2 tbsp thyme leaves
- 1 tbsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt flakes
- Pepper, to taste
- 6 chicken thigh fillets (skinless and boneless)
Olive oil toasted sourdough pieces
- ½ loaf of crusty sourdough bread, torn into bite-sized pieces
- 60 ml (¼ cup) extra virgin olive oil, or more if needed
- Salt flakes and pepper, to taste
Tahini Caesar dressing
- 3 anchovies, finely chopped
- 1 small garlic clove, finely grated or crushed
- 1 tsp Dijon mustard
- ½ lemon, juiced
- 3 tbsp hulled tahini
- 2 tbsp cold water
- 5 tbsp extra virgin olive oil
- 20 g (¼ cup) finely grated parmesan
To serve
- 3 little gem or baby cos lettuces, leaves separated
- ½ lemon
- 20 g (¼ cup) shaved parmesan
- Pepper, to taste
METHOD
Spiced chicken
- Combine the olive oil, lemon zest, garlic, thyme, oregano, cumin, salt and pepper, to taste, in a bowl. Add the chicken and toss well to coat. Place the chicken pieces on a grilling and roasting insert in a universal tray.
- Place the tray on shelf level 2 and bake on Combi mode: Fan Plus at 170°C + 40% moisture and cook for 30 minutes, or until cooked through. Remove from the oven and rest chicken for 10 minutes.
Olive oil toasted sourdough pieces
- Place the sourdough pieces on a baking tray and toss them together with enough oil to coat the bread. Season to taste.
- Place the tray into the oven in the last 10 minutes of the chicken’s cooking time.
Tahini Caesar dressing
- In a large serving bowl, mash the chopped anchovies and garlic with a fork to form a paste.
- Add the mustard and lemon juice, whisk to combine. Add the tahini and water, and whisk to combine. And whisk in the olive oil and parmesan.
To serve
- Place the lettuce leaves over the dressing in the serving bowl and squeeze with the juice of half a lemon.
- Gently toss to coat the leaves in the dressing.
- Slice the chicken and arrange over the dressed leaves. Scatter the olive oil toasted bread pieces and parmesan over the salad.
- Sprinkle with the pepper and serve.
Hints and tips:
- To conserve energy, it is possible to cook this recipe without preheating the oven thanks to Miele’s quick heat up times.
Recipe and images by Miele Australia