It's been a while since I posted a recipe on here, but rest assured we have still been cooking up a storm since Maggie's arrival...that is once we ate everything friends and family brought over for us!
Chicken & Quinoa Salad
Courtesy of Tim Scott for the Marshall Fields Cookbook
You need to prepare chicken, candied walnuts, cranberry puree and quinoa salad.
For the chicken:
1/2 cup orange juice
1 tsp sambal oelek chile paste
3 TB maple syrup
2 TB thinly sliced green onions
1 TB sesame oil
4 boneless skinless chicken breasts
Mix all ingredients except for chicken and place in a baking dish. Add chicken, turning to coat evenly. Place in fridge for 30 minutes - 2 hours. Remove chicken from marinade and grill.
For the Candied Walnuts**
**We used pecans instead of walnuts b/c I am allergic to walnuts
1 pound walnut halves
1/4 cup honey
3 TB brown sugar
Preheat oven to 350 degrees. Lighly coat two baking sheets with nonstick spray. Place a steaming basket over 1 inch of water in a saucepan. Bring to a boil. Add nuts in the basket and steam for 1 minute to heat up. Combine honey and sugar in a bowl. Add nuts and toss well. Spread the nuts on one of the baking sheets and bake, stirring once or twice until caramelized (about 10 minutes). Immediately remove from oven and pour onto other baking sheet. Allow to cool.
For the Cranberry Puree
(I would cut this in half - makes way more than you need)
1/2 cup dried cranberries
1 TB minced garlic
2 cups apple cider vinegar
1 cinnamon stick
1 cup packed brown sugar
1 cup chicken broth
salt & pepper
In a saucepan, combine cranberries, garlic, vinegar, cinnamon stick and brown sugar over med-high heat. Simmer for 10-15 minutes, until reduced by half. Add broth and simmer for 5-10 minutes. Remove cinnamon stick and transfer to a blender (or use a handy immersion blender right in the saucepan!). Puree until smooth. It should have a corn syrup-like consistency. Season with salt & pepper
For the Salad:
1/2 TB veg oil
1/4 cup diced carrots
1/4 cup thinly sliced green onions
1/2 TB minced garlic
1/2 pound quinoa
2 cups chicken broth
1/2 cinnamon stick
Salt & pepper
Add oil to large skillet over medium heat. Add carrots, green onions and garlic and cook for 5 minutes. Add quinoa and toss well until coated. Add broth and cinnamon stick. Simmer, stirring occassionally, for 15-12 minutes, until quinoa is tender and all liquid has been absorbed. Season with salt & pepper.
Now to plate the salad:
Place a scoop of the quinoa in the center of each plate. Cut chicken into 5 slices on the diagonal and arrange on quinoa. Sprinkle the candied nuts over the salad and drizzle the cranberry puree over the top.
This can be served warm or cool - BONUS! It was delicious