Ingredients

4 sprig(s) celery
100 g vinegar, of white wine
40 g granulated sugar
1 chicken, fillet, breast
60 g olive oil
1 tablespoon(s) BBQ sauce
300 g iceberg lettuce
100 g goat cheese
salt
pepper
1 tablespoon(s) parsley, finely chopped
6 cherry tomatoes, cut in half
For the spice mix
1 tablespoon(s) paprika, smoked
1/2 teaspoon(s) garlic, powder
1/2 teaspoon(s) cumin, ground
1/4 teaspoon(s) turmeric
1/4 teaspoon(s) cinnamon
1 pinch cloves
1/4 teaspoon(s) nutmeg, ground

Instructions

1.Chop the celery stalks into 1 cm slices and place them in a bowl.
2.In a saucepan, add the white wine vinegar and sugar.
3.Place over medium to low heat and cook for 5 minutes, until the sugar melts.
4.Whisk and pour mixture over the celery.
5.Allow it to cool for 15-20 minutes and refrigerate until needed.
6.Preheat oven to 180* C (350* F) Fan.
7.To make the spice mix, combine all of the spices in a bowl and set it aside.
8.To make the spice mix, combine all of the spices in a bowl and set it aside.
9.Drizzle with half of the olive oil and mix with your hands to coat.
10.Dredge each piece of chicken in the spice mix making sure to coat on all sides completely.
11.Transfer to a baking pan lined with parchment paper, spreading them out.
12.Using a pastry brush, brush them with bbq sauce on the first side.
13.Using a pastry brush, brush them with bbq sauce on the first side.
14.Using a pastry brush, brush them with bbq sauce on the first side.
15.When ready, remove from oven and allow them to cool at room temperature.
16.In the meantime, prepare the salad.
17.Chop up the iceberg and place in a bowl.
18.Add the celery, the finely chopped parsley, cherry tomatoes, salt, pepper and olive oil.
19.Add the pieces of chicken to the salad bowl and crumble the goat cheese over the top.
20.Add the pieces of chicken to the salad bowl and crumble the goat cheese over the top.

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