By MasterChef: The Professionals 2013 winner Steven Edwards

“I applaud Horder Healthcares' philosophy of creating fresh food and appealing dishes to improve the wellbeing of patients and speed up their recovery. To reflect this, my signature dish combines lean tender chicken with a tasty marinade accompanied with the different textures of both the puree and crunchy chickpeas.

I trust you’ll enjoy it”

Ingredients (serves 4)

Chicken

2 Skin on chicken breasts 
4 Skin on chicken thighs

Cure

35g Salt
35g Caster Sugar

Marinade/sauce

250g  Sweet Chilli
125g  Harrisa Paste
125g  Tinned Chopped Tomatoes

Crispy

75g Chickpeas
30g Ground Cumin
10g Curry Powder
15g Ground Coriander
5g Table Salt

Puree

50g Chickpeas
25g Hot Water
1g Chicken Stock Powder
1g Salt
1g Lemon Juice

Fresh

5g Fresh Coriander
2 Limes

Dressing

35g Natural Yoghurt

 

1. Cure chicken breast and thighs in the sugar & salt for 5 hours

2. Wash off and pat dry

3. Mix the marinade and cover the chicken breasts and thighs – marinade for 12 hours (overnight)

4. Remove the chicken from the marinade (save the marinade for the sauce)

5. Mix the chopped tomatoes with the left over marinade and heat up gently

6. Chargrill the chicken breast and thighs before placing on a tray to go in the oven

7. Cover with the sauce, and then tin foil and cook at 120c for 30 minutes

8. While the chicken is cooking blitz the puree ingredients

9. Drain off the chickpeas (crispy) & pat dry

10. Fry at 180c for 4 minutes until crispy

11. Mix with the spice mix

12. Plate up by spreading puree, place chicken breast, sprinkle over the crispy chickpeas, drizzle the yoghurt & finish with a bit of fresh coriander. Serve with half a lime.

Page last reviewed on 12/05/2017

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