Spiced Chicken with a Lentil & Fresh Herb Salad

Name: Spiced Chicken with a Lentil & Fresh Herb Salad
Yield: Serves 6
Cuisine: French
Ingredients: 150 ml extra virgin olive oil; 40 ml pistachio oil; ½ teaspoon sea salt; 600 ml water; lime juice, to taste; 40 ml verjuice; 1 tablespoon double cream; 1 cup torn coriander leaves, plunged in cold running water and shaken dry; 1 cup torn coriander leaves, plunged in cold running water and shaken dry; 1 handful flat-leaf parsley leaves, washed and spin-dried; ⅓ cup finely chopped garlic chives; 300-400 ml olive oil; 2 pale inner stalks celery, cut into 5mm-thick slices; 3 pieces preserved lemon, flesh discarded, skin roughly chopped; 1½ cups small Vietnamese mint leaves, washed and spin-dried; 200 g Puy-style lentils; ½ onion, peeled; ½ carrot, roughly sliced; 1 bay leaf; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 6 medium cos lettuce leaves, washed and spin-dried; 60 g pistachio nut kernels, blanched, chopped and toasted; 1 clove garlic, smashed; 6 skinless chicken breasts [800-900 g]; 5 sprigs thyme, leaves picked

Preparation info

Serves
6

Difficulty
Complex

Appears in

Salades

By Damien Pignolet

Published 2010

About

This recipe appeared in my first book, French. It is such a lovely salad that I thought I would revisit it and give it a new identity by adding lots of fresh herbs, crisp cos leaves and preserved lemon. Finely chopped toasted pistachios add a sweet nutty note. For the spicing, I have employed the classic quatre-épices mixture, which is used principally in charcuterie. This is a melange of seven parts allspice and one part each cinnamon, cloves and nutmeg. While it is easy to grind wi

Ingredients

Australian
Oceania
Europe
France
Australia
Preserve
Main course
Mediterranean
Gluten-free

Ingredients

Method