Since moving to Italy we have realised how loyal the Italians are to their food. No one can understand why you would eat anything else so finding certain spices or any food that is not Italian is almost impossible. The internet is an amazing thing but we have found the cost of delivering different foods to Italy can be ridiculous and not something we do often.
Early this summer my mum came to visit us from Scotland and brought us four spices, cumin seeds, turmeric, coriander seeds and cayenne pepper. Four great ingredients for spicing things up when we feel like it. In Scotland we eat all different types of food from all different nationalities, cultures and countries although most of our cooking back in Scotland was Italian. Since moving here, there is so much to choose from and you can’t go wrong with the quality of ingredients available either but I have to say I do sometimes crave a Spanish chorizo sausage or a spicy curry from time to time.
In this recipe we basically used things we had in our fridge and cupboards already. So that’s why I’ve used a handful of green olives, sun dried tomatoes and artichokes. For this recipe you can add as much and as less of what you like and what you have. I feel all the ingredients in this salad work so well together and with the spicy chicken it’s just delicious.
For the marinade:
2 chicken breasts
1/2 tsp cumin seeds
1/2 tsp ground turmeric
1/2 tsp coriander seeds
1/2 tsp cayenne pepper
1/2 tsp fennel seeds
2 dried chilli pods
1 garlic clove, grated
A little olive oil
Pinch of salt
For the salad:
80g Rocket salad
5 large plum tomatoes, cut into quarters
Large handful green olives, cut in half
5 or 6 large sun dried tomatoes, chopped
5 sliced artichoke hearts, chopped
80g Feta cheese, cut into cubes
Squeeze of lemon
Salt and pepper, to taste
Firstly put all the spices into a pestle and mortar and grind them up. Rub them all over the chicken along with the grated garlic, salt and a tbsp of olive oil, set aside. Now for the salad, place the rocket on a large plate. Add the tomatoes, olives, artichokes, sun dried tomatoes, feta and toss. Now heat a pan under a medium heat and fry the chicken until cooked through. Set aside on a plate to cool for a minute then cut into slices. Add a squeeze of lemon to the salad and a little salt and pepper. I did not need any more oil in this salad as the sun dried tomatoes and artichokes are oily from the jars they were in but add a little if you feel you need it. Now place the chicken on top of the salad, toss and serve. Enjoy.