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Method
Step 1
Combine garlic and 1 tbs oil in a bowl. Add chicken and toss to coat. Season. Heat a barbecue grill or chargrill on medium-high. Cook lettuce, cut-side down, for 1 min or until charred. Transfer to a plate.
Step 2
Add the chicken to the grill and cook, turning occasionally, for 6-7 mins each side or until charred and cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, place the capsicum, almonds, vinegar, half the coriander and remaining oil in a food processor. Process until smooth and combined.
Step 4
Divide the chicken and lettuce among serving plates. Spoon over the capsicum mixture and sprinkle with remaining coriander.
8 Coles RSPCA Approved Australian Chicken Thigh Fillets
2 baby cos lettuce, quartered
80g Coles Deli Fire Roasted Capsicum
2 tbs dry-roasted almonds
1 tbs red wine vinegar
2/3 cup coriander sprigs
Description
Served with a roasted capsicum sauce, this chicken dish is a mouth-watering midweek meal. Serve it with braised lettuce and toasted ciabatta.
Method
Step 1
Combine garlic and 1 tbs oil in a bowl. Add chicken and toss to coat. Season. Heat a barbecue grill or chargrill on medium-high. Cook lettuce, cut-side down, for 1 min or until charred. Transfer to a plate.
Step 2
Add the chicken to the grill and cook, turning occasionally, for 6-7 mins each side or until charred and cooked through. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Step 3
Meanwhile, place the capsicum, almonds, vinegar, half the coriander and remaining oil in a food processor. Process until smooth and combined.
Step 4
Divide the chicken and lettuce among serving plates. Spoon over the capsicum mixture and sprinkle with remaining coriander.
