John Myers
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Miami Spice Chicken with Melon Salad and Papadam Chips
The perfect miami spice chicken with melon salad and papadam chips recipe with a picture and simple step-by-step instructions.
For the spice chicken
- 6 tbsp Salt
- 4 tsp Chili powder
- 4 tsp Ground cumin
- 4 tsp Garlic powder
- 4 tsp Cane sugar
- 4 tsp Ground coriander
- 4 Chicken breasts
- Olive oil
For the melon salad
- 0,5 Watermelon small
- 0,5 Honeydew melon
- 1 Can Pitted green olives
- 150 g Feta
- 4 tbsp Olive oil
- 2 Pinches Sea-Salt
- Some mint leaves
- Some balsamic vinegar
Yogurt sauce
- 2 cups Natural yoghurt
- 1 branch Coriander
- 0,5 Cucumber
- 1 toe Garlic
- 4 Pinches Spice seasoning mix from this recipe
- 4 tbsp Olive oil
Papadam Chips
- 1 pack Papadam flatbreads
- 1 dl Sunflower oil
Spice Chicken
- Mix salt, chili powder, cumin, onion and garlic powder, add coriander. Add some cane sugar. Brush the chicken breasts with olive oil, sprinkle with spice marinade, rub in and leave to stand. (Be careful not to use too much spice marinade, otherwise the taste will be too strong afterwards) Briefly fry the chicken breasts on both sides in a little frying oil. Then place them in the oven preheated to 200 ° C and let them continue to cook there.
Papadam Chips
- Place the frying pan on the stove, heat the sunflower oil in it. Fry the papadam flatbreads individually in the oil – just hold them briefly in the oil and turn, the flatbreads rise and become crispy.
Yogurt sauce
- Put the natural yoghurt in a bowl. Finely chop the coriander and mix with the yogurt. Peel and core the cucumber and cut into small cubes. Chop the garlic, add everything to the yogurt sauce and mix. Finally season the sauce with a little spice marinade from the Spice Chicken. Add a splash of lemon juice and a little olive oil.
melon salad
- Cut the melons into wedges, core them and cut into small cubes. Put everything in a bowl. Cut the feta into cubes and add to the melons. Halve the olives and add to the salad. Season with olive oil, sea salt and balsamic vinegar, mix.
- Arrange the melon salad on a papadam flatbread. Cut the chicken breast into strips, serve and drizzle with yoghurt sauce. If you like, use a piece of papadam as a flag and top with a few coriander and mint leaves.
- There will probably be some spice mixture left over, which you can save and use other pieces of meat later for the marinade.
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