INGREDIENTS
Spiced chicken
2 tbsp extra virgin olive oil
1 lemon, zested
1 small garlic clove, finely grated or crushed
2 tbsp thyme leaves
1 tbsp dried oregano
1 tsp ground cumin
½ tsp salt flakes
Pepper, to taste
6 chicken thigh fillets (skinless and boneless)
Olive oil toasted sourdough pieces
½ loaf crusty sourdough bread, torn into bite sized pieces
60 ml (¼ cup) extra virgin olive oil, or more if needed
Salt flakes and pepper, to taste
Tahini Caesar dressing
3 anchovies, finely chopped
1 small garlic clove, finely grated or crushed
1 tsp Dijon mustard
½ lemon, juiced
3 tbsp hulled tahini
2 tbsp cold water
5 tbsp extra virgin olive oil
20 g (¼ cup) finely grated parmesan
To serve
3 little gem or baby cos lettuces, leaves separated
½ lemon
20 g (¼ cup) shaved parmesan
Pepper, to taste
Miele Accessories
METHOD
Spiced chicken
- Combine the olive oil, lemon zest, garlic, thyme, oregano, cumin, salt and pepper, to taste, in a bowl. Add the chicken and toss well to coat. Place the chicken pieces on a grilling and roasting insert in a universal tray.
- Place the tray on shelf level 2 and bake on Combi mode: Fan Plus at 170°C + 40% moisture and cook for 30 minutes, or until cooked through. Remove from the oven and rest chicken for 10 minutes.
Olive oil toasted sourdough pieces
- Place the sourdough pieces on a baking tray and toss together with enough oil to coat the bread. Season to taste.
- Place the tray into the oven in the last 10 minutes of the chicken’s cooking time.
Tahini Caesar dressing
- In a large serving bowl, mash the chopped anchovies and garlic with a fork to form a paste.
- Add the mustard and lemon juice, whisk to combine. Add the tahini and water, whisk to combine. And the whisk in the olive oil and parmesan.
To serve
- Place the lettuce leaves over the dressing in the serving bowl and squeeze with the juice of half a lemon.
- Gently toss to coat the leaves in the dressing.
- Slice the chicken and arrange over the dressed leaves. Scatter the olive oil toasted bread pieces and parmesan over the salad.
- Sprinkle with the pepper and serve.
Hints and tips:
- To conserve energy, it is possible to cook this recipe without preheating the oven thanks to Miele’s quick heat up times.
APPLIANCE / FUNCTION
Ashley Alexander
Australian foodie, recipe developer and stylist Ashley Alexander is a self-taught cook who spent a lot of her early years in the kitchen cooking up a storm with her mum, tasting, learning and experimenting. Now living in Melbourne, Ashley has followed her childhood passion, launching Gather and Feast, a website full of beautiful food and delicious recipes. “Gather and Feast brings together two very important concepts for me – people and food. I wanted to bring them together in a welcoming, all-encompassing and delicious way,” Ashley said.
