Serves 4


If you want something meaty, tasty but light, then this is the thing. Enjoy the flavours and textures but with no guilt. You could also try it as a small starter or wait until the summer is here and do the chicken on the barbecue.

8 large chicken thighs, boned, skinned and cut in half
1 crisp Cos lettuce, washed, dried and large leaves torn in half
8 whole pickled chillies (guiladillas), rinsed in cold water
4 piquillo peppers, cut into 4
A few sprigs of coriander
Vegetable oil

for the marinade

stalks from the coriander
1 small red chilli
4 cloves of garlic
2tsp tomato purée
1tsp pimenton (smoked Spanish paprika)
4tbsp olive oil
2 cloves of garlic, peeled and crushed

for the guacamole

3 avocados, peeled and stoned
A pinch of pimenton, as above
juice of 1¿2 lemon
80g sour cream or cream
Salt and pepper

for the dressing

150ml extra-virgin olive oil
15ml balsamic vinegar
25ml sweet chilli sauce
1¿2tsp pimenton

Process all the ingredients for the marinade in a blender, mix well with the chicken and leave for 24 hours in the refrigerator.

To make the guacamole, mash the avocado with a fork or in a food processor and mix it with the pimenton, lemon juice and sour cream. Season with salt and pepper and add a little more lemon juice and pimenton if you like.

Make the dressing by whisking, or using a bottle and shaking, all the ingredients together.

To cook the chicken, drain off any excess marinade, then sauté the pieces in a little vegetable oil in a hot thick-bottomed frying pan for 10-12 minutes to give the chicken a nice colour on both sides. Alternatively you can cook them under a pre-heated hot grill for the same amount of time, turning them after 5 minutes.

Arrange the Cos lettuce on plates with the chicken on top. Arrange the chillies and peppers on top and spoon over the dressing. Serve with a spoonful of guacamole and the coriander leaves. A light dusting of paprika gives a good finish over the guacamole.

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