Wednesday, August 02, 2017


Regular readers will know that, at this time of year, I love experimenting with salads and a few years ago I invented a tagliata and cherry version. This week, I decided I wanted something lighter still and I came up with a chicken and cherry salad.  I wanted to use my favourite spice, sumac, and took the wonderful Nadiya Hussain's advice about sprinkling it on the meat after cooking to keep the red colour. Then I added to the red by playing with pink peppercorns. It all turned out rather well but here is my usual warning to Sicilian purists: I never said it was Sicilian; it's just what I do with the ingredients and cuts of meat available to me here and I like including the Middle Eastern ingredients I learnt to use in Britain.  And yes, the dish contains meat and fruit and I'm not apologising!

Chicken and cherry salad

1 chicken breast, cut into escalopes  (That's two chicken breasts, as sold in Britain, where they are sold in halves, and one as sold in Italy. An Italian butcher will auomatically cut them very thin. In Britain you may need to pound them.)
about 30 fat, dark cherries, stoned
half a large cucumber or 1 small one
500 gr bag rocket leaves
5 tablesp culinary rosewater
olive oil
1 tablesp runny honey
Himalayan pink seasalt
1 dessertsp pink peppercorns, crushed
1 teasp ground ginger
1 teasp ground sumac
1 teasp dried herbes de Provence

First, marinate the chicken pieces for 2 hours in 3 tablesp of the rosewater (or marinate overnight).
Peel the cucumber, deseed and chop it as small as you can. Sprinkle with (ordinary] fine seasalt and leave at least 30 mins. (This is a trick I learned from an early Jennifer Paterson book and I always prepare my salad cucumbers like this.) After 30 mins, rinse, drain and let dry on kitchen paper.
Drain the chicken pieces and pat dry with kitchen paper. Cook them over low heat on a lightly oiled ridged griddle pan - about 2 mins per side. Put them on kitchen paper and let them cool.
In a small bowl, mix well with a fork 6 tablesp olive oil, 2 tablesp rosewater, the honey, ground ginger, pink salt if you have it, half the pink peppercorns and the herbes de Provence. Leave in the fridge.
When the chicken has cooled, cut it into bite-sized pieces - I do this with a kitchen scissors - and place them in a bowl.  Sprinkle the sumac over it and add the cucumber, cherries  and rocket. (At this stage you can leave the salad in the fridge till serving time.] When you are ready, add the dressing and toss well.  Finally, sprinkle the rest of the peppercorns over the salad.

Serves four.

Buon appetito

Note:  Sumac does, in theory, grow in Sicily but I have yet to meet anyone who has heard of it here!

1 comment:

James Higham said...

An intriguing combination. If wine works, why not fruit with the meat?


View My Stats