Grilled Spiced Chicken Salad with Amchur
Excerpted with permission from The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes (Chronicle Books, 2020) by Nik Sharma. Text and photographs copyright © 2020 by Nik SharmaThis is my weekday afternoon salad. The salad itself is very simple—a splash of lime juice and a bit of amchur for a dose of acidity—but it’s the chicken that carries the strongest punch of flavor. You can also use this chicken in sandwiches for a brunch or picnic menu, served with a little mayonnaise. Depending on what I have at home, I sometimes add 2 Tbsp of fresh herbs such as mint, cilantro, or tarragon. Both breast and thigh meat from the chicken work here. You will need to plan a few hours in advance to marinate the chicken. Here’s a kitchen trick that I use at home to plan ahead for the week: I marinate the chicken for 1 hour in the refrigerator, then freeze it with the marinade in small batches in resealable bags. Whenever you’re ready to cook the chicken, thaw it…
- Servings: 4
Source: Oaktown Spice Shop
Ingredients
- boneless, skinless chicken thighs
- ⁄4 cup [60 ml] plus 2 tablespoons extra-virgin olive oil, plus extra for greasin
- ⁄4 cup [60 ml] red wine vinegar
- teaspoon ground coriander
- teaspoon ground cumin
- teaspoon red chilli powder
- teaspoon fine sea salt, plus more as needed
- ⁄2 teaspoon freshly ground black pepper, plus more as needed
- heads butter lettuce , leaves separated and torn
- shallots , thinly sliced
- [340 g] cherry tomatoes, sliced in half
- tablespoons fresh lime juice
- Fine sea salt
- Freshly ground black pepper
- to 2 teaspoons amchur