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Cumin Chicken with a Nectarine Salad

Yields1 Serving

Shhhh...Don't share our AMAZING Paprika Dressing!

 500 g Chicken Thigh
 2 tsp Mrs Rogers Garlic Salt
 1 tbsp Mrs Rogers Paprika
 1 tbsp Mrs Rogers Cumin Ground
 2 tbsp Oil
 1 tbsp Lemon Juice
 3 Nectarines, sliced Rocket Yellow Capsicum, sliced Blueberries
Salad Dressing:
 0.33 cup Sugar
 1 tsp Mrs Rogers Pink Himalayan Salt
 1.50 tsp Worcestershire Sauce
 1 tsp Mrs Rogers Mustard Powder
 2 tsp Mrs Rogers Paprika
 1 cup Oil
 0.33 cup Apple Cider Vinegar
1

Pre heat your frying pan to a medium heat. In a bowl, combine the garlic salt, paprika, cumin, oil and lemon juice. Pour over the chicken thighs and let marinade for 10 minutes. While the chicken is marinading, gently cook the nectarine slices until slightly brown. Remove from pan and set to the side to cool.

2

In a jar, add the sugar, Himalayan salt, I haven’t put Worcestershire sauce, mustard powder, paprika, oil and vinegar and shake until the sugar has dissolved completely.

3

Place the chicken thighs in the frying pan and cook for 6 minutes either side until cooked and let rest for 2 minutes before slicing.

4

On your serving plate, place the rocket, cooked nectarine slices, capsicum slices and blueberries. Drizzle the dressing over the salad. Layer the chicken slices over the salad. Serve!