Skip to the beginning of the images gallery

Charred ancho chicken

Name: Charred ancho chicken
Cook time: 20 min
Yield: 1

with corn freekeh and avocado crema

Ready in around 20 mins

RECIPE FACT:

Ancho chilli is mild in heat and has a fruity raisin flavour. It is one of the most commonly used spices in Mexican cuisine.

Nutritional Info:

Energy: 2291kj (548Kcal)
Protein: 46g
Carbohydrate: 37g
Fat: 19g
Contains: Gluten, Milk, Soy, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the cauliflower, cut into small bite sized pieces. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the cauliflower, season with salt and cook for 3-4 mins. Add the corn, season with salt and cook for a further 2-3 mins stirring occasionally to create a char.
2. TO FINISH THE CORN FREEKEH:

Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps and cook for a further 1-2 mins. Remove from the pan into a salad bowl with the baby spinach. Just before serving, pour in the tomatillo salsa, season with salt and pepper and toss to combine.
2. TO PREPARE THE PEANUT SALAD:

Place the noodles into a salad bowl with the sliced red and green cabbage. Finely slice the spring onion on the diagonal and add half to the bowl. Peel the carrot and make ribbons by pulling a peeler the full length of the carrot rotating after each peel. Just before serving, pour in the coconut and peanut dressing and toss to combine.
3. TO COOK THE ANCHO CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken breast into 3 even pieces. Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the chicken, season with salt and cook for 2-3 mins each side or until cooked through. Add the honey and ancho glaze to the pan tossing the chicken in the sauce to coat well. Cook for 60-90 secs.
TO SERVE:

Spoon the charred corn freekeh into a bowl and top with ancho chicken and any pan juices. Dollop with avocado crema and sprinkle over spiced seeds.