Chefs' Recipes

Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini

Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.
Shane Delia's poached chicken salad with harissa, eggplant, spring onion and tahini

Shane Delia's poached chicken salad with harissa, eggplant, spring onion and tahini

Rob Shaw
4 - 6
20M
15M
35M

The Maha East chef shares his recipe for this poached chicken salad, layered with smoky eggplant, spice and a nutty tahini dressing.

Ingredients

Tahini dressing
Harissa dressing

Method

1.Place chicken in a saucepan with stock and 500ml cold water. Bring to a simmer over medium heat and simmer until chicken is almost cooked through (5-6 minutes). Remove from heat and leave chicken to cool completely in stock, then remove chicken from stock and refrigerate until required, reserving stock for another use (stock will keep frozen for a month).
2.Meanwhile, for the tahini dressing, whisk ingredients and 1 tbsp water in a bowl, adding a little extra water as necessary, until a thick, smooth dressing.
3.For harissa dressing, mix ingredients (except coriander) in a bowl and season to taste. Stir coriander through just before serving.
4.Heat oil in a frying pan over high heat until smoking. Add eggplant, season with salt to taste and stir until golden brown and softened (5-10 minutes). Transfer to a large bowl.
5.Cut chicken into 1cm dice and add to eggplant with spring onion, almonds and 2-3 tbsp harissa dressing. Toss well and season with salt and lemon juice to taste.
6.Spread tahini dressing onto a serving platter, top with chicken and eggplant mixture, sprinkle with sesame seeds and top with coriander. Serve with extra harissa dressing on the side.

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