- 3-4 (depending on size) red chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 4 skinless boneless chicken thighs, all visible fat removed
- 3 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 lime, juice of ½ , the rest cut into 2 wedges
The same shape, but smaller than…
- 1 tsp jerk spice mix
- 2 tsp fresh oregano
- 2 tsp redcurrant jelly
- 2 tsp red wine vinegar
- 1 papaya, halved, deseeded, peeled and chopped
Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…
- 1 avocado, stoned, peeled and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- new potatoes, to serve (optional)
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
Chicory is made up of leaves attached to quite a solid base, so feel where the leaves start and slice them off. Thickly slice the base and set aside.
Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don’t mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.
Use thigh fillets for a cheaper meal - simply snip off excess fat with scissors