Potato, charred chicken, chickpeas and dill dressing
Serves: 2 – 4
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Directions
- In plenty of salted boiling water, cook the potatoes until soft. Thickly slice
- Heat a griddle pan to hot. Brush the chicken pieces with oil and season well. Cook until the chicken pieces are charred and cooked through. You can place them in the oven to finish cooking if they are not cooked by the time, they are charred
- Make the dressing by mixing all the ingredients well together
- Serve the potatoes topped with chickpeas together with the charred chicken pieces and drizzled with the dressing
Ingredients
- 4 potatoes, skin on
- 1 kg mixed chicken pieces
- 45 ml (3 tbsp) olive oil
- Salt, to taste
- 200 g chickpeas
- <h3>Dressing</h3>
- 60 ml (¼ cup) olive oil
- 20 ml (4 tsp) red wine vinegar
- 30 ml (2 tbsp) dill, finely chopped