2 avocados, cut in half and skin off


12 x chicken thighs, skin on deboned

tbs each of garlic powder, paprika, cumin, dried thyme

100ml olive oil

250ml chicken stock

30g butter


350g cooked barley

100g edamame beans

6 chopped sp onions

Handful of watercress

1 diced cucumber

Chopped mint

80 toasted pecans


Juice and zest 2 lemons

25g sugar

10g salt

10g Dijon mustard

200ml extra virgin olive oil


1. Combine all the spices and rub them into the chicken.

2. Seal it in the olive oil.

3. Place in an ovenproof dish, pour the stock around, and add the butter. Roast at 200c for approximately 20 minutes.

4. Season the avocados and brush a little oil on the cut side. Place in a hot pan and cook for 3 minutes until charred.

5. Dressing – whisk it all together.

6. Put all the salad ingredients in a bowl and dress well.

7. Divide between four bowls, add three thighs and half an avocado on each.