Spicy Lime Chicken Salad

• 500
  
  g skinless free range chicken tenderloins (or breast fillet sliced into bite size thick strips)
  
• 5
  
  key limes
  
• 2
  
  teaspoons nigella seeds
  
• ¹⁄₄
  
  teaspoon turmeric powder
  
• ¹⁄₂
  
  teaspoon hot curry powder (or mild to taste)
  
• 5
  
  fresh cayenne peppers, fresh, seeded, quartered and sliced (or to taste)
  
• ¹⁄₂
  
  teaspoon cayenne pepper (or to taste)
  
• 3
  
  teaspoons brown sugar (for cooking)
  
• 2
  
  tablespoons olive oil (for cooking)
  
• ¹⁄₂
  
  teaspoon hot curry powder (for cooking)
  
• 200
  
  g Baby Spinach (washed)
  
• 12
  
  cherry tomatoes, halved
  
• ¹⁄₄
  
  shallot, sliced very thinly
  
• 1
  
  blood orange, segmented
  
• 1 ¹⁄₂
  
  tablespoons olive oil (for salad dressing)
  
• ¹⁄₂
  
  tablespoon balsamic vinegar (for salad dressing)
  

directions

• To marinate the chicken, place tenderloins in a large ziplock bag, with juice of 3 1/2 key limes, nigella seeds, turmeric, curry powder, chillies and cayenne pepper. Mix well to evenly coat chicken with marinade.
• Seal bag and place in fridge for at least 4 hours (or overnight).
• Add curry powder to large non-stick frypan on high heat.
• After 1 minute, add olive oil (for cooking) and mix with curry powder.
• When oil is hot, sprinkle 1tsp of the brown sugar and dissolve.
• Add marinated chicken, reserve excess marinade.
• Cook for 4-5 minutes on high heat. Move chicken around in pan to ensure sugar does not burn.
• Sprinkle 1tsp of the brown sugar on top of the chicken, then turn immediately.
• Cook on high heat for 1 minute, then add reserved marinade, cover and simmer on low heat for 8 minutes (until tender and cooked through).
• Take chicken out of frypan (set aside).
• Make reduction using pan juices by adding 1 tsp of the brown sugar and juice of 1 key lime to the frypan. Raise heat to medium and reduce until slightly thicker. Set aside.
• To make the salad, mix spinach and shallots in large bowl. Whisk oil and vinegar and juice of 1/2 key lime to make dressing. Toss the dressing through the salad well.
• Gently toss through the tomatoes and blood orange segments.
• For serving, place salad on platter or in individual bowls.
• Place warm chicken pieces on top of salad. Drizzle with reduction from the frypan.