Fried coriander chicken with chickpea salad

Name: Fried coriander chicken with chickpea salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 (each approx. 175 g) Chicken filets; 2 TABLESPOONS Oil; 2 tins (400 g each) Chickpeas; 250 g cherry tomatoes; 1 green chili pepper; 1 big red onion; 1 collar Coriander; 3 Limes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS demerara sugar; 5 TABLESPOONS good olive oil; 150 g Fresh goat cheese

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 (each approx. 175 g) Chicken filets
2 TABLESPOONS Oil
2 tins (400 g each) Chickpeas
250 g cherry tomatoes
1 green chili pepper
1 big red onion
1 collar Coriander
3 Limes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS demerara sugar
5 TABLESPOONS good olive oil
150 g Fresh goat cheese

Directions

1
Wash the meat and dab dry. Heat oil in a pan. Meat in it at medium heat from each se
2
In the meantime, rinse the chickpeas in a sieve and let them drain. Wash and halve the tomatoes.
3
For the dressing, clean the chilli, cut lengthwise, remove seeds, wash and chop very finely. Peel and finely chop the onion. Wash coriander, shake dry and chop. Squeeze limes (approx. 100 ml). Mix lime juice, salt, pepper, sugar and chili. Fold in olive oil. Stir in onion and coriander.
4
Cut half the cream cheese into flakes with a teaspoon. Mix with chickpeas, tomatoes and well 1⁄3 dressing in a bowl.
5
Season the meat with a little salt and pepper and take it out of the pan. Cut the meat open and mix with the remaining dressing. Cut off the rest of the cream cheese with a teaspoon and spread on the salad. Serve with the chicken.