Crispy Chicken Caesar Power Bowl

Ingredients · per serving

• 1 head Romaine lettuce
• 1 medium Lemon
• 4 tbsp Mayonnaise
• ½ medium Lime
• ½ medium Avocado
• to taste Black pepper
• 2 cloves Garlic
• 200 g Chicken thigh fillets
• 40 g Parmesan
• 2 tbsp Olive oil
• 100 g Sweetcorn
• 100 g Farro
• 60 g Sourdough bread
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• to taste Salt
• 2 tbsp Capers
• ½ tsp Garlic powder
• 2 fillets Anchovy fillets

Instructions

1. Rinse the farro. Combine with 500ml water and pinch salt. Boil, lower to simmer, cook 20-25 min until tender. Drain.
2. Pat the chicken thighs dry. Season with salt, pepper and garlic powder.
3. Heat 1 tbsp olive oil in a wide pan over medium-high heat. Lay the chicken skin-side down. Cook 6-7 minutes until crispy gold. Flip, 4 minutes more until cooked through. Lift onto a board, rest 5 min, slice into strips.
4. Char the corn: heat a dry pan over high heat. Add the sweetcorn, char 3-4 minutes until blistered. Toss with lime juice and salt.
5. Fry the capers: pat dry. Heat 1 tsp oil in a small pan. Add capers, fry 60 seconds until they puff and crisp. Lift onto kitchen paper.
6. Make the Caesar dressing: whisk mayonnaise, lemon juice, minced anchovy, minced garlic, Dijon, Worcestershire, grated parmesan, salt and pepper.
7. Shred the romaine. Toss with most of the Caesar dressing.
8. Build the bowls: farro base, mounded romaine on one side, sliced chicken, charred corn and avocado around. Drizzle remaining dressing. Scatter crispy capers, more parmesan, croutons (toast cubed sourdough briefly). Lemon wedge.

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