Curried Chicken Salad on Spicy Chickpeas

Okay I know, I know. Multiple sections on a salad recipe?? That ain't right. You know what else ain't right?

The fact that it's only Thursday today. Where are you weekend?
Or how about the fact that it's still 10 more days to go until the CTFBC? Yes I'm counting..
Or that our little kitty has now started jumping onto our balcony's ledge?

*shudder* Be still my beating heart.


I'll admit, I also thought it was a bit much when I stumbled upon the recipe over at Epicurious. Four separate phases? You've got to be kidding me right? But you know what, it's really not that bad. Mmmm... I see I haven't convinced you yet, have I? Okay how about this - all the parts are super easy to do and don't take more than a few minutes. Better? Yeah I thought so... 

Do try this recipe though - it really is quite good for a casual weeknight meal.

Curried Chicken Salad on Spicy Chickpeas

Adapted from Epicurious

Serves 4 (generously)

For the curried chicken:

1 onion

1/2 tbsp garlic

1/2 tsp ginger

1 1/2 tsp olive oil

1 tbsp curry powder

1 tsp ground cumin

1 1/2 tsp salt

2 tomatoes, finely chopped

1 cup plain low fat yogurt

2 cups shredded, cooked chicken

1. Saute onion, garlic and ginger in oil until onion starts to soften. 

2. Add curry, cumin, salt and tomatoes. Cook over medium heat until sauce thickens.

3. Stir yogurt in, then add chicken, mixing evenly

4. Cover and set aside to cool to room temperature.

For the spicy chickpeas:

2 cups cooked chickpeas

1 tsp olive oil

1 tsp cumin

1/2 tsp turmeric

1/4 tsp cayenne pepper

1. Heat oil in a frying pan over medium heat. 

2. Add chickpeas and spices, and fry for about 5 minutes or until fragrant

3. Remove from heat and cool to room temperature.

For the cucumber & grape salsa

1 cucumber, chopped (remove seeds)

1 cup green grapes, halved

2 tbsp mint, finely chopped

1/2 tsp salt

1. Mix everything together, then set aside until assembling the salad.

For assembly:

1/4 cup roasted almonds, chopped

1. Spoon salsa into individual serving plates. 

2. Top with a spoonful of chickpeas and a dollop of the chicken salad, then scatter with almonds and serve.

Nutritional info (per serving): Calories 447.2 , Total fat 12.0 g, Saturated fat 2.2 g, Polyunsaturated fat 2.4 g, Monounsaturated fat 6.1 g, Cholesterol 72.1 mg, Sodium 1,294.1 mg, Potassium 1,068.7 mg, Total  carbohydrate 41.1 g, Dietary fiber 8.1 g, Sugars 12.2 g, Protein 39.8 g

Good source of: Niacin 71.6 %, Vitamin B6 69.6 %, Manganese 62.7 %, Phosphorus 51.5 %, Selenium 39.4 %, Vitamin C 33.9 %

Rosemary, Grape and Blue Cheese Focaccia

I actually made this a while ago, but then the photo got "lost" in my archives and I somehow never got around to posting it. Unlike my organisational system though, this focaccia is truly excellent! Soft and chewy, with a great flavour hit from the grapes and blue cheese. It is gooooooooooooood. 

Let me repeat that, because you need to believe it: It.Is.GOOD. 




If you've ever doubted this combo, do yourself a favour and give it a try. You will not look back. And if you phone now... well, since this is not an infomercial you won't get an extra hunk of cheese, but you will get some pretty awesome compliments from whomever gets to taste this. And that's a moneyback guarantee.

(For my fellow South Africans: This would make a kickass substitute for the usual braaibroodjies on a lazy summer day)

Rosemary, Grape and Blue Cheese Focaccia
Adapted from Food & Wine

Makes 1 x 25cm diameter focaccia
Serves 2 - 4 as snack or light lunch

1 1/2 - 2 cups white bread flour
10g instant dry yeast
3/4 cup luke warm water
1 tbsp rosemary, finely chopped
1 tsp minced garlic
1 tbsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
a bunch of seedless red grapes, halved
70g blue cheese
1 tsp olive oil, to drizzle
a handful of fresh chives, chopped

1. In a large bowl, mix 1 cup of flour together with the yeast, water, rosemary, garlic, sugar, salt and pepper. Turn out onto a floured surface, and, adding the rest of the flour gradually, knead until smoothForm dough into a ball, grease with olive oil and transfer back into a clean bowl. Cover bowl with clingwrap and allow to rise for 1 - 2 hours. Dough should be double in volume.
2. Meanwhile, pre-heat oven to 220C. Grease a 25cm diameter round pie dish, then pull and stretch the dough to fit snugly into the dish. Make indentations haphazardly all over the surface of the dough with your fingers, then place the grapes into the indentations. Sprinkle with a little bit of salt.
3. Place focaccia into the oven and bake for 12 minutes, or until it is golden. Sprinkle blue cheese on top, and drizzle lightly with olive oil. Return to the oven for 2 or 3 minutes to melt the cheese.
4. Remove from oven, sprinkle with chives and cut into wedges. Serve while still warm.

Nutritional info (for the whole focaccia): Calories 421.3, Total fat 9.6 g, Saturated fat 4.8 g, Polyunsaturated fat 1.0 g, Monounsaturated fat 3.0 g, Cholesterol 17.5 mg, Sodium 327.9 mg, Potassium 198.2 mg, Total carbohydrate 68.4 g, Dietary fiber 2.0 g, Sugars 9.0 g, Protein 14.8 g


Good source of: Selenium 50.4 %, Thiamin 43.9 %, Folate 33.3 %, Manganese 33.0 %, Niacin 31.5 %, Riboflavin 29.5 %, Iron 20.4 %,Calcium 14.0 %