Food Type: Meat
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
4 Chicken thighs boneless cut into strips
5 tbsp Fresh ginger grated
1 tbsp Garlic clove pureed or finely grated
40 ml Pink grapefruit juice
2 tbsp Olive oil
1 tsp Chilli powder
1 tsp Garam masala
2 pinch Salt
30 ml Pink grapefruit juice
1 tbsp Olive oil
1 tsp Cumin seeds roasted & crushed
1 tsp Honey runny
1 pinch Salt
150 g Spinach
150 g Rocket
150 g Watercress
120 g Pink grapefruit segments
3 tbsp Fresh coriander chopped
1 g Fresh mint chopped
Place chicken & the marinade in to a bowl, mix well & set aside.
Place salad ingredients into a serving bowl.
Place cumin seeds into a dry frying pan on a med heat & fry until you smell the aroma, remove & crush in a pestle & mortar or with the back of a spoon in a small bowl.
Make the dressing ingredients apart from cumin seeds into a clean jam jar & giving it a good shake, or blend with a stick/hand blender then add roasted crushed cumin seeds & stir into the dressing.
In the same pan put in the chicken in stir & cook for 3 to 5 mins or until cooked through (not pink in the middle).
Dress the salad with dressing & mix well, lay over cooked chicken strips & garnish with the herbs & serve.
Suggestion & Tips
You could use orange instead of grapefruit.