Lemon roast chicken, sumac potatoes and pistachio salad

Sometimes, inspiration strikes. Occasionally, my ideas work. I often roast a much larger (or two or three) chickens; having ready roasted chicken in the fridge means easy quick and healthy fillings for lunchtime sandwiches, inventive leftovers for dinner.

This recipe was dead easy once I thought it through – tinker away and make it your own. I did think a few slices of blood orange would be very much in keeping… But sadly impossible to get at the moment in the NW UK.

For 5-6 moderately hungry people, you will need the following;

About 2 cups (more if you like) of roasted chicken. I roasted mine, breast down with lemon slices and crushed garlic under the skin of the breast; then cooled them completely breast down so all the juices remained.
2 cloves of garlic; Very finely chopped
Teaspoon (maybe more) of sumac
About 500g potatoes, peeled, and cut into small cubes. I used new season, but not new!
2 gem lettuces, washed and shredded
2 handfuls of washed rocket
2 handfuls of washed baby spinach
1 handful of watercress
1 fresh fennel bulb, washed and finely shredded
Handful of washed torn coriander
Some roughly chopped pistachios
Lemon zest, lemon juice, splash of EV olive oil
Sea salt and pepper to taste
Sourdough bread / crusty french stick etc to serve

Start with the potatoes; add a slug of olive oil, the garlic and potatoes to a large frying pan. Cook on a moderate heat until softened for about 10 minutes, then sprinkle with sumac and continue to cook. After about another 10-15 minutes, the potatoes will be crisping nicely and you can add the shredded chicken to heat through and crisp the edges.

While the potatoes are cooking, prepare the salad by mixing the lettuce, rocket, watercress, spinach and fennel bulb, and dressing with the EV olive oil, lemon zest and juice. Season with sea salt and a good grind of fresh pepper.

Top the salad with the piping hot chicken and potatoes all brown, crispy and tempting!

Scatter the crushed pistachios and coriander on top and serve.

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