• Ingredients:
2 teaspoons cumin seeds
1 tablespoon olive oil
2 teaspoons finely chopped red chilli
1 1/2 teaspoons sweet paprika 600g.
(1 ½ lb.) chicken, cut into bite-size pieces
4 tablespoons Red salad dressing or Suree green salad dressing
2 tablespoons chopped fresh coriander leaves
200g mixed salad leaves
2 tablespoons extra virgin olive oil
2 cucumbers, finely sliced
12 olives
1 red onion, finely sliced
2 cloves garlic, finely chopped
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
Fry the cumin seeds in a dry frying pan for 1-2 minutes, until fragrant, remove and set aside. Heat the olive oil in the frying pan, add the onion and cook over medium heat until soft. Add the garlic, cumin seeds, chilli and paprika. Cook, stirring, for 1 minute. Add the chicken and cook for about 5 minutes, still stirring, until the chicken is tender. Remove from the heat and cool slightly. Stir in the red salad dressing or green salad dressing. Arrange the salad leaves, cucumber and olives on a serving platter, cjrizzle with the extra virgin olive oil and place the spicy chicken on top. Serve immediately or keep in refrigerator.
