I really like this book. There was isn’t a thing in it I wouldn’t eat and it is far superior to every other chicken book I’ve ever seen. She also published A Change of Appetite – which I’ve cooked from many times.
This dish combines sweet potatoes, quinoa, avocado and a chipotle Mayo that is to die for – and of course the chicken. The sweet potatoes are phenomenal – they are roasted and then griddle fried with chilli flakes and cumin seeds pressed into them. Amazingly smoky!
It took a while to make and in hindsight I should have marinated the chicken for a lot longer than I did. I only left it an hour but I think the four hours recommended in the book is more reasonable. Even overnight might be better given how basic the marinade is; it only has lime juice, garlic, a small amount of ground cumin and oil.
This could so easily become a vegetarian salad by swapping out the chicken for Halloumi or maybe even just leaving it out. It would be a great companion to a BBQ.
There are many components to this dish but they are all very achievable; perhaps the Mayo will be a challenge for anyone that doesn’t have a stick blender as to need to add the oil gradually so that the Mayo emulsified. Mine split a little – but i didn’t affect the taste.
The only thing I changed in this recipe was leaving the chicken thighs whole with the bone in. This was more through oversight than choice. When I make it again – I which I will – I’ll remove the bone and slice the chicken into the salad. It’ll be a more enjoyable eat this way I think.
I might even consider preparing the chicken with a ras el hanout marinade as I think a punchier chicken might bring more to the dish.