Ingredients
20 minutes preparation time + 35 minutes cooking time (plus cooling time) 
4 Spiced chicken
- 2 tbsp extra virgin olive oil
- 1 lemon, zested
- 1 small garlic clove, finely grated or crushed
- 2 tbsp fresh thyme leaves
- 1 tbsp dried oregano leaves
- 1 tsp ground cumin
- 1/2 tsp sea salt
- Freshly cracked black pepper
- 6 chicken thigh fillets (skinless and boneless)
Olive oil toasted sourdough pieces
- 1/2 loaf crusty sourdough bread, torn into bite-sized pieces
- 60ml (1/4 cup) extra virgin olive oil
- Flakey sea salt
- Freshly cracked black pepper
Tahini Caesar dressing
- 3 anchovies, finely chopped
- 1 small garlic clove, finely grated or crushed
- 1 tsp Dijon mustard
- 1/2 lemon, juiced
- 3 tbsp hulled tahini
- 2 tbsp cold water
- 5 tbsp extra virgin olive oil
- 20 g (1/4 cup) fresh finely grated parmesan - grana padano or parmigianno reggiano
To serve
- 3 little gem or baby cos lettuces, leaves separated
- 1/2 lemon
- 20 g (1/4 cup) shaved parmesan
- Lemon zest and black pepper, to taste
Method
Spiced chicken
USING COMBI STEAM OVEN
- Combine the olive oil, lemon zest, garlic, thyme, oregano, cumin, salt and pepper, to taste, in a bowl.
- Add the chicken and toss well to coat.
- Place the chicken pieces on a grilling and roasting insert in a universal tray.
- Place the tray on shelf level 2 and bake on Combi mode: Fan Plus at 170°C + 40% moisture and cook for 30 minutes or until cooked through.
- Remove from the oven and rest the chicken for 10 minutes.
USING CONVENTIONAL OVEN
- Combine the olive oil, lemon zest, garlic, thyme, oregano, cumin, salt and pepper, to taste, in a bowl.
- Add the chicken and toss well to coat.
- Place the chicken pieces on a baking tray.
- Bake at 180⁰C/350⁰F for 30 minutes or until cooked through.
- Remove from the oven and rest the chicken for 10 minutes.
Olive oil toasted sourdough pieces
- Place the sourdough pieces on a baking tray and toss together with enough oil to coat the bread.
- Season to taste.
- Place the tray into the oven in the last 10 minutes of the chicken’s cooking time.
Tahini Caesar dressing
- In a large serving bowl mash the chopped anchovies and garlic with a fork to form a paste.
- Add the mustard and lemon juice, whisk to combine.
- Add the tahini and water, whisk to combine.
- Then whisk in the olive oil and parmesan.
To serve
- Place the lettuce leaves over the dressing in the serving bowl and squeeze with the juice of half a lemon.
- Gently toss to coat the leaves in the dressing.
- Slice the chicken and arrange over the dressed leaves.
- Scatter the olive oil toasted bread pieces and parmesan over the salad.
- Sprinkle with lemon zest and pepper and serve.
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