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Spiced chicken with charred bread salad


  • Pound the salt, garlic, ginger and ¼ chopped onion with a mortar and pestle (or in a food processor) until well combined. Then add the sambel, turmeric and cumin. Mix well and transfer to a large bowl.
  • Add 100 ml oil with the lemon juice and a little ground pepper to the mixture. Mix well and toss in the chicken until well coated. Refrigerate for about 1 hour, turning now and again. 
  • When ready, panfry the chicken until sealed all over. Then pour the marinade over the top, cover and cook until tender, basting now and again and adding stock as needed.
  • At the same time, cook the tomatoes on an oiled grill (or BBQ) until charred. Remove and chop coarsely.
  • Clean the grill and toast the bread. Then cube.
  • Toss ½ finely sliced onion with the basil, tomatoes, seasonings, bread and a generous slurp of oil and balsamic. 
  • Place the chicken (with cooking juices spooned over, if you like) on individual plates and serve with the salad on the side.


  • 1 tbsp sea salt flakes
  • 2 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 red onion
  • 1 tspn sambel oelek (or any chilli paste)
  • 1 tspn turmeric
  • 1 tspn ground cumin
  • olive oil
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 6 large chicken breasts, skin on
  • 1 cup chicken stock
  • olive oil spray
  • 6 large tomatoes, cored & thickly sliced
  • 8 thick slices day old country-style bread
  • 12 basil leaves, torn
  • balsamic vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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