600 g chicken breasts
200 g lettuce and/or other salad
seeds from half a pomegranate
4 cloves of garlic
100 g walnuts
4 chopped hard boiled eggs
1 level tsp of dried marigold
1 level tsp of dried coriander
half tsp of fenugreek
1 tsp cayenne pepper
salt to taste
7 tbs of oil.
Sprinkle both sides of the chicken breasts with cayenne pepper and salt, and fry in 7 tbs of oil on a medium to high temperature for up to 20 minutes (until crispy), turning halfway through. Keep any juices that are left after frying the chicken.
Chop the lettuce/salad and add to a mixing bowl. Cut and tear the fried chicken into pieces and add to the bowl.
Use a mortar and pestle to crush the garlic and spices. Add the walnuts to the mortar and crush together with the garlic and spices.
Add the crushed nut/garlic/spice mixture to the mixing bowl containing the fried chicken and lettuce. Add the chopped boiled eggs, pomegranate seeds and salt to taste. Mix thoroughly.
Add 3-4 tsp of the juices left over from frying the chicken. Mix thoroughly.
Yesterday I did 50% extra quantities - including the whole pomegranate - for six large people and one small, and had enough leftovers for three large people; so I think the above quantities would actually have been enough for our group.