The other day I was reading a Donna Hay magazine and I came across a recipe that I thought sounded really nice. But I also thought that it would take a bit of time and you know that’s not something that I have a lot of in my kitchen at the moment…especially lately.

Although, the other day I had Mr Moo in the bouncer and I was singing to him and washing up. And then he called out ‘Mama’ and I turned around and he smiled. Then I went back to washing up, then he called out ‘Mama’ and I turned around and he started laughing. He then understood that he could get my attention by calling out ‘Mama’ and so this game went on for almost 20 minutes – but I didn’t mind…I love the sound of his laugh and I am happy when he is happy.

I can’t believe how quickly he is growing up and learning to do things.

Oh yeah – Donna Hay had some delicious things in her magazine to do with a whole chicken…but I always find we waste so much when we have a whole chicken for just the two of us – so I thought I would use some chicken thights and use some of the flavours to create this awesome salad.

And whoever said that you can’t make friends with salad was dead wrong, beauce everyone loves chorizo and that’s even in this salad!

CHICKEN AND CHORIZO SALAD

3 chicken thighs

1 chorizo

1 bunch of rocket

1 bunch of mint

1 lemon

1 pomegrante

1/4 cup of olive oil

1 tablespoon of sumac

1 garlic clove

1 tablespoon of sesame seeds

1 tablespoon of paprika

1 half bread stick

In a small bowl, mix together half the oil, sumac, crushed garlic, sesame seeds and the paprika. 

Place the chicken, sliced chorizo and torn bread into a baking dish. Cut the lemon in half and then cut half the lemon into wedges and add to the baking dish. Drizzle the oil mixture over everything and bake in the oven for 20 minutes at 180 degrees. Remove from the oven and allow to cool.

In a bowl, place the rocket, torn mint and the seeds from half a pomegrante. Dress the salad with the remaining oil, lemon from the second half, and the pomegrante juice from the second half. 

Shred the chicken thighs, and then add, along with the chorizo and bread to the salad – toss and then make friends 🙂