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CHICKEN, CHORIZO AND SUMAC POTATO SALAD

post #1 of 3
Thread Starter 

Hey guys! Here's my latest. It's a bit chilly down here in the Southern states of Australia at the moment but American folks might enjoy this one in the height of your summer - a perfect weekend, BBQ salad (serves about 4-6) :-)

 

4 large handfuls baby spinach leaves
12 chat potatoes
1 tsp sumac
4 thick slices sourdough bread, crusts removed, cut into big cubes (about 3cm)
2 spings thyme, leaves picked
2 chorizo, diced
2 skinless chicken breasts, tenderloins removed
Juice from 1 lemon
3 cloves garlic, crushed
Light olive oil
Sea salt

Preheat a fan-forced oven to 180ºC. In a plastic bag combine potatoes, sumac, 1 tsp salt and 2 tbsp olive oil and shake to coat potatoes. Pour out onto a foil-lined baking tray and bake for 30 mins until soft and golden. 

Meanwhile, to make garlic croutons, combine bread cubes, garlic, thyme, 1 tsp salt and 4 tbsp olive oil in a plastic bag and shake until bread has absorbed the oil. Pour out onto a foil-lined baking tray and pop into the very bottom of the oven for the final 20 mins of the potatoes roasting.

Add chorizo to a cold frypan and place over a low heat. Fry for a really long time (about 10 mins) on the lowest heat possible. What you are trying to do here is render out all of the fat and get the chorizo super crispy. Carefully scoop the chorizo out, leaving as much oil as possible in the pan. Turn heat to high then add chicken breasts and cook for 1 min. Flip over, reduce heat to low and cover pan with lid, then allow to cook for 10 mins (do not, I repeat, DO NOT, take the lid off!). After 10 mins turn off the heat and allow pan to sit, still covered (no peeking!) for a further 10 mins. Once rested, take chicken breasts out, shred and then return to pan to cover in all the yummy juices.

Whisk together lemon juice with an equal amount of olive oil (about 1/4 cup of each) to make a dressing. Toss the spinach leaves in the dressing to coat.

To assemble, toss the dressed spinach leaves, shredded chicken, potatoes (gently crushed), and chorizo. Divide among plates then top with garlic croutons.

I have more recipes up at my website - www.thehungrybabushka.com

post #2 of 3

Love the recipe, love the beautiful picture, love the blog!!

post #3 of 3

Looks delicious! I just love Chorizo but never had it in a salad.

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