Name: Spicy chicken with orange & watermelon salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 oranges (480g); 4 chicken thigh cutlets (800g), skin removed; 2 tablespoon harissa sauce; 2 clove garlic, crushed; 1 tablespoon olive oil; 750 gram piece watermelon, peeled, sliced thickly; 1/3 cup coarsely chopped fresh mint; 1/4 cup (35g) coarsely chopped roasted unsalted pistachios; 200 gram soft fetta cheese

Spicy chicken with orange & watermelon salad

Harissa is a fiery Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds.

Ingredients

2 oranges (480g)

4 chicken thigh cutlets (800g), skin removed

2 tablespoon harissa sauce

2 clove garlic, crushed

1 tablespoon olive oil

750 gram piece watermelon, peeled, sliced thickly

1/3 cup coarsely chopped fresh mint

1/4 cup (35g) coarsely chopped roasted unsalted pistachios

200 gram soft fetta cheese

Method

1.Finely grate 2 teaspoons rind from oranges; segment oranges over small bowl, reserve juice

2.Combine rind, chicken, sauce, garlic and oil in medium bowl; season.

3.Cook chicken on heated oiled covered barbecue (or grill or grill pan).

4.Meanwhile, combine orange segments, reserved juice, watermelon, mint and nuts in medium bowl; crumble cheese over salad.

5.Serve chicken with salad.

Harissa is available from supermarkets and Middle Eastern grocery stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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