1.3 kg chicken
Few black peppercorns and bay leaves
2 x 5ml spoons cumin seeds
Handful of almonds
2 x 15ml spoons whole milk natural yogurt
3 x 15 ml spoons mayonnaise
2 lemons, juiced and zested
1 cucumber - peeled and diced
20 gm pack of basil - torn
200 gm bag fresh 'n' ready continental four-leaf salad
To poach the chicken, place in a large saucepan, cover with water, add the peppercorns and bay leaves, and bring to a gentle simmer.
Poach for around 40 minutes. If you can, leave it to cool in the liquid. Then take the chicken out of the pan, remove the skin and shred the meat.
Dry-fry the cumin and almonds in a hot pan, and leave to cool.
To make the dressing, mix the yogurt, mayonnaise and lemon zest and juice in a large bowl. Add the chicken, cucumber, cumin and almonds with the torn basil.
Mix well and serve with the four-leaf salad.
Chef's tip: To cool the chicken quickly, leave at room temperature for 20 minutes, add a handful of ice and put in the fridge.
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