Ingredients
- 2 tbsp plain flour
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and pepper
- 4 chicken breast fillets, skin on
- 170ml extra-virgin olive oil
- 1 bunch asparagus, cut into
- 5cm-6cm lengths
- 2 red apples, cored and
- finely sliced
- 3 tbsp lemon juice
- 100g baby endive or rocket
- 2 tsp white wine vinegar
- 1 tsp dijon mustard
- cup toasted hazelnuts
Method
Preheat oven to 220C.
Combine flour, cumin, coriander, salt and pepper on a plate and dust both sides of chicken breasts, shaking off excess.
Heat a wide, heavy-based frying pan over high heat and add 20ml olive oil. Add chicken, skin-side down, and cook until skin is golden. Remove and place chicken breasts on a lightly oiled baking tray.
Roast in oven for about 12 minutes or until cooked. Remove and rest in a warm place. Meanwhile, blanch asparagus in lightly salted boiling water then drain, refresh under cold water and drain again.
Place apples in a large bowl, add one tablespoon of lemon juice and toss to combine then add asparagus and endive or rocket. Whisk remaining lemon juice with remaining oil, vinegar and mustard.
Season with salt and pepper. Pour over salad and toss. Serve chicken with asparagus salad and hazelnuts.
