Baharat Chicken Salad
Mar
“Baharat” loosely translated means herb or spice.
A pungent and versatile spice bend that is believed to originated in North Africa, however now widely used in Arabia and Turkish cuisine. It adds a nuance of the exotic and fills the head with diverse aromas. It is not hot yet it conveys all of the aromatic fragrances of everything that is spice.
Baharat is a spice mix in the same vein as Chinese five spice and Indian garam masala. They are all blends that have slight regional differences and over the centuries, common use of a particular blend of ingredients has lead to the general expectation of a spice mixture with a particular discernible flavour characteristic.
Brazen Baharat is a beautifully balanced blend of whole spices, with woody bouquet, deep pungency and apple like fruitiness. The flavour is round and full bodied, sweet and astringent, with a slight pepper bite; delicately balancing spicy, sweet, bitter, hot, smoky, floral and pungent. No single flavour dominates yet all make their own distinctive appearance.
Use Baharat in: stews, kebabs, vegetable and lentil dishes, soups, tagines, dips and in grills.
Baharat Chicken Salad
Ingredients
4 chicken tenderloins
1 tablespoons Brazen Baharat
2 tablespoons cornflour
4 cups fresh green salad leaves
½ cups fresh beetroot, grated
¼ cup carrot, grated
8 cherry tomatoes, halved
Yoghurt Minted Dressing
¼ cup yoghurt
1 tablespoons olive oil
6 mint leaves chopped finely
1 – 2 tablespoons lemon juice
Salt and pepper to taste
Combine in a small bowl and set aside until required.
Method
Toss the tenderloins with the Baharat and cornflour until well coated.
Fry in a pan without oil or on the flat plate of the BBQ enough to colour them and gently cook them through on both sides. This should take no more than 10 minutes.
Set aside to cool a little.
Slice the chicken into diagonal slices.
Toss with the salad ingredients and drizzle with the dressing.
