ISO Covid Cookbook 2020

ROAST CHICKEN, BREAD AND DATE SALAD. (4)
(Anne and Nick, UK)
120g stale bread, such as ciabatta or baguette.
5 tbsp olive oil
3 tbsp lightly salted chicken stock
2 tbsp white wine vinegar
1 & half tsp runny honey
1 tsp paprika
1 tsp ground cumin
30g (or handful) almonds
150g medjool dates
50g (or 3 handful) rocket
Large bunch of flat-leaf parsley
2 roast chicken breasts, preferably with skin on
Heat oven to 200C (220 non-fan). Tear bread into chunks, spread
out on baking tray and place in oven for 5-10mins until the bread
becomes dry and lightly golden.
Markets in France
In a small bowl or cup, combine 3 tbsp olive oil with the
chicken stock and a generous pinch of salt, whisk lightly, then
drizzle over the bread. Toss together so all the bread pieces
are lightly imbued with the flavour of the juices.
In a second small bowl or cup, combine the remaining 2 tbsp
olive oil with the white wine vinegar, honey and spices, then
whisk together to make a thick, syrupy dressing.
Coarsely chop the almonds. Remove the date stones, then
chop the flesh into chunks and add them with the almonds to
the rocket, parsley and bread. Drizzle the dressing over the
salad and toss well. Cut the chicken into bite-size pieces and
add to the salad.
Serve immediately!
BOBBY