Recipe for Roast Chicken Caesar Salad, with ciabatta bread and bacon.
8 slices of ciabatta bread
8 chicken thighs, skin on
2 t (10 ml) Ina Paarman’s Chicken Spice
250 g lean smoked streaky bacon
1 head or 1 pillow pack of cos lettuce
Ina Paarman’s Caesar Salad Dressing
Adjust oven shelf to middle position.
Preheat oven to 200C.
Line a lightly oiled ovenproof dish with the bread.
Season the chicken all round and place on the bread, skin side up. Drizzle with olive oil.
Bake open for 35 minutes.
Remove dish from oven and drape the bacon over the chicken, roast for a final 10 minutes or until bacon is crispy. Remove dish from oven. Lift off bacon and chicken portions. Leave chicken to cool to touch temperature. Put the dish with the bread back in the oven to crisp (+- 10-15 minutes).
Snip bacon into 2cm pieces. Strip chicken from the bone and cut into longish slivers. Leave crispy skin on, but discard pale skin.
Line a platter with cos lettuce leaves. Top with chicken and bacon. Drizzle generously with Caesar Dressing.
Cut the bread into chunky blocks and sprinkle over salad before serving.
By: Ina Paarman