Chicken Quinoa Salad with Maple Poached Pears Pomegranate Dressing and Crispy Chicken Crackling

Chickensaladjosephestate

Photography by Andy Arnfield – The Gourmet Grocer

Today I received one of the first bottles of the amazing Joseph First Run 2015 EVOO and I just had to crack open the bottle and indulge It’s always an exciting time of year when this delicious top notch all Australian product arrives! Along with some of our Noble Handcrafted maple syrup and some seasonal pears I decided to roast a chicken to create an amazing salad which is made with fresh ingredients and packed full of flavour! If you want a bottle of this amazing home grown EVOO then goto www.gourmetgroceronline.com.au Enjoy

  • 1 medium whole chicken
  • 1 lemon
  • 1 cup quinoa
  • 1 pear sliced into 1/8
  • 2 tbs maple syrup
  • 1tbs butter
  • 1 tbsp olive oil
  • 300g green beans, trimmed and halved
  • seeds from 1 pomegranate
  • 1 red onion sliced
  • 50g toasted flaked almonds
  • 200g  feta cheese, crumbled
  • large bunch flat-leaf parsley, chopped
  • small bunch mint, leaves picked

For the dressing

  • 100ml pomegranate juice
  • 3 tbsp pomegranate molasses
  • 3 tbsp Joseph First Run 2015 extra virgin olive oil
  • 2 preserved lemons, middles scooped out and discarded, skins finely sliced
  • juice of 2 lemons
  • 1 tbsp clear honey

 

Preheat oven to 220°C. Lightly grease a roasting pan. Place a wire rack into roasting pan. . Season cavity with salt and pepper

Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen twine.

Brush both sides of chicken with oil. Season chicken all over with salt and pepper. Place, breast-side up, onto rack in roasting pan. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer. Stand, covered, for 10 minutes. . Remove browned skin and place on roasting dish and place back up into the oven until crisp.

Place butter with a tablespoon of oil in pan and brown pears. When browned add maple syrup and cook for 2 mins until sticky and caramelised.

In a small saucepan place one cup of quinoa and 2 cups of water. Bring to the boil and then simmer covered for 15 mins or until cooked and still with a little bite.

Bring a pan of salted water to the boil, add the green beans and cook for 2-4 mins until tender but still with some bite and plunge into a bowl of iced water

Whisk together all the dressing ingredients with plenty of seasoning.

When the chicken is cool enough to handle, shred the meat  from the bones. Transfer to a platter with caramelised pears, pomegranate seeds, red onion, quinoa, green beans, flaked almonds, feta and herbs. Toss everything together gently with the dressing and sprinkle with the crispy chicken skin.. Serve immediately

 

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