Grilled Chicken with Burnt Pepper Salsa & Lemon Yoghurt
Add the ginger, a tablespoon of olive oil, and the zest and juice of a lime to a blender and blitz for a few seconds until smooth.
Season the chicken all over with salt and then rub over the dressing. Leave to marinade for at least an hour, or overnight in the fridge.
Once ready to cook, preheat your oven to 220°C.
Place a large oven-proof pan over a medium high heat and sear the chicken all over until golden brown, about 8 mins.
Make sure the chicken is skin-side up, then transfer the pan to the oven and roast for about 12 mins until the chicken is cooked through and the juices run clear when pierced with a knife.
While the chicken roasts, add the yoghurt to a bowl, grate in the zest of a lemon and add half of its juice along with a big pinch of salt. Mix well and set aside.
Add the red pepper, a handful of coriander, a pinch of chili flakes, and the remaining lemon juice to a blender along with a tablespoon of olive oil and a pinch of salt. Pulse until coarsely chopped. Set aside.
Tear the ciabatta into roughly one-inch chunks and set them aside.
Once the chicken is ready, remove it and allow it to rest for a few minutes. While the chicken rests, add the ciabatta to the pan you cooked the chicken in along with a big pinch of salt and roast in the oven until golden and crispy, about 7 mins.
Spread the yoghurt across a large plate, top with the chicken and croutons and drizzle over the salsa.