RECIPE BY: Chef Paul Watters – Belfast Ireland

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Ingredients for the chicken thighs

For the chicken thighs 

6 Medium sized chicken thighs

The Marinade 

1 tablespoon of Smoked harrisa paste

1/2 teaspoon of Cajun spice 

1/2 teaspoon of dried garlic powder 

Juice of 1 lime

Salt and pepper 

Mix together the Marinade ingredients together in a large bowl and place the Chicken thighs into the Marinade.Mix well and allow to marinade for a few hours before cooking.

Ingredients for the salad

1 baby gem lettuce (picked and rinsed)

1/2 Oak leaf lettuce (picked and rinsed)

1/2  radicchio lettuce (picked, rinse and shredded)

2 handfuls of argulla lettuce (rinsed)

8 cherry tomatoes (halved)

4 radish (finely Sliced)

Salt and pepper 

A drizzle of olive oil 

The Garnish 

8 Asparagus spears 

4 handfuls of pomegranate seeds 

4 cooked beetroots (cut into fine dice)

1 red onion (finely Sliced)

1/2 cucumber (cut lengthways and sliced)

Method

Pre heat the oven to 180 degrees or 350 degrees faranheit 

Remove the chicken from the refrigerator and place onto a oven proof dish and cook for 20-25 mins.while the Chicken is cooking bring a medium sized pot or Pan to the boil adding 1 teaspoon of salt.Submerge the Asparagus and cook for 2-3 minutes and run under cold water to cool down.

Mix together the Salad ingredients in a large bowl.Gather a large bowl or plate and place the Salad mix in the centre of the plate/bowl.

Sprinkle the Asparagus over the top.Spoon over the beetroot and pomegranate seeds over the top and around the plate.Once Chicken is cooked place on top of the Salad mix and Serve.