The known chef Andreas Lagos has taste the extra virgin olive oil Staliá and suggests the following recipe as an ideal combination to enjoy its taste and aromas.
We share it with you to give it a try!
CHICKEN LEG FILLET WITH HUMMOUS, WHEAT AND AVOCADO
INGREDIENTS (6 portions)
For the chicken
6 chicken leg fillets
4-5 tablespoons extra virgin olive oil Staliá
6 sprigs of thyme
1 melted clove of garlic
Salt – Pepper
For the hummus
250g boiled chickpeas
1 clove of garlic
2 tablespoons tahini
4 tablespoons extra virgin olive oil Staliá
Zest and juice from 1 lemon
¼ teaspoon cumin powder
¼ teaspoon coriander powder
3-4 tablespoons water from chickpeas
1 tablespoon of yogurt
Salt – Pepper
For the wheat
200g wheat
1 liter vegetable stock
4 tablespoons extra virgin olive oil Staliá
½ tablespoon fresh thyme chopped
Zest from 1 lemon
Salt – Pepper
For the avocado
2 avocados cut into cubes
3 tablespoons extra virgin olive oil Staliá
Lemon juice
Salt – Pepper
For the salad
60g young rocket leaves
60g pomegranate seeds
3 radishes cut into thin slices
Olive oil and lemon sauce
For the olive oil and lemon sauce
100g extra virgin olive oil Staliá
Zest and juice from 1 lemon
2 teaspoons mustard
1 teaspoon honey
Salt – Pepper
To serve
1 teaspoon black sesame seeds
1 lime cut at 6
Extra virgin olive oil Staliá
METHOD
For the hummus
Put all the ingredients in the blender and mush up until it becomes a smooth ointment.
For the wheat
Boil the wheat in the vegetable stock for a few minutes, until softened.
Strain and let it cool.
Add salt, pepper, Staliá olive oil, lemon zest, thyme, mix and keep aside.
For the avocado
Mix the ingredients in a bowl and keep aside.
We make the avocado last minute so that it doesn’t turn black.
For the olive oil
Put all the ingredients in a jar with a lid, close and shake the materials together.
For the salad
Put the rocket leaves in a bowl with the pomegranate, the radish, dress with the sauce, stir gently and keep aside.
We make the salad last minute so that it doesn’t wither.
For the chicken
Put the ingredients in a bowl and mix well.
Heat well a nonstick frying pan and roast each fillet for about 5-6 minutes on each side.
Serving
Put hummus on one side of the plate, gently touch above the chicken fillet, whole or cut in half, put beside the avocado, then the wheat, the salad, place a slice of lime in the center, sprinkle with black sesame seeds, dress with a few Staliá olive oil and serve.
Enjoy!
We thank a lot Andreas Lagos, whose information you can find here:
