Chicken:
4 chicken thighs
NOMU Extra Virgin Olive Oil
1 tbsp NOMU Poultry Rub
NOMU Sea Salt and Black Pepper
Salad:
2 tbsp dried cranberries
3 tbsp red wine vinegar
4 thick slices of ciabatta, torn into bite-sized chunks
NOMU Extra Virgin Olive Oil
¼ cup spring onions, sliced
2 garlic cloves, minced
Asparagus tips, blanched
2 tbsp pine nuts, toasted
A few handfuls of Radicchio, baby lettuce, and rocket leaves, washed and dried
Preheat your oven to 180*C.
Drizzle the chicken pieces with Olive Oil, rub with Poultry Rub, and season with Sea Salt and Black Pepper. In an oven-proof pan over medium-high heat, fry the chicken pieces until nicely browned and caramelised all over then pop into the preheated oven until just cooked through on the inside but golden and crispy on the outside. Set aside to cool slightly before slicing off the bone and into bite-size pieces.
While the chicken is cooking, stir the cranberries into the red wine vinegar and leave to soak and plump up.
Break the bread into rough bite-size chunks, place in a baking tray, and roast in the oven until crispy and golden brown.
Gently heat a ¼ cup of Olive Oil in a pan and sauté the spring onions and crushed garlic. Add the soaked cranberries and the red wine vinegar to the pan and stir to combine. Season well with salt & pepper. Pour over the toasted croutons and leave to soak until the rest of the salad is made.
On a large platter or in individual bowls, arrange the greens, blanched asparagus, and chicken. Sprinkle with croutons, cranberries, and toasted pine nuts and drizzle with remaining dressing.
Tip:A perfect salad to use up left-over BBQ-ed or Rotisserie Chicken.
Chicken:
4 chicken thighs
NOMU Extra Virgin Olive Oil
1 tbsp NOMU Poultry Rub
NOMU Sea Salt and Black Pepper
Salad:
2 tbsp dried cranberries
3 tbsp red wine vinegar
4 thick slices of ciabatta, torn into bite-sized chunks
NOMU Extra Virgin Olive Oil
¼ cup spring onions, sliced
2 garlic cloves, minced
Asparagus tips, blanched
2 tbsp pine nuts, toasted
A few handfuls of Radicchio, baby lettuce, and rocket leaves, washed and dried
Preheat your oven to 180*C.
Drizzle the chicken pieces with Olive Oil, rub with Poultry Rub, and season with Sea Salt and Black Pepper. In an oven-proof pan over medium-high heat, fry the chicken pieces until nicely browned and caramelised all over then pop into the preheated oven until just cooked through on the inside but golden and crispy on the outside. Set aside to cool slightly before slicing off the bone and into bite-size pieces.
While the chicken is cooking, stir the cranberries into the red wine vinegar and leave to soak and plump up.
Break the bread into rough bite-size chunks, place in a baking tray, and roast in the oven until crispy and golden brown.
Gently heat a ¼ cup of Olive Oil in a pan and sauté the spring onions and crushed garlic. Add the soaked cranberries and the red wine vinegar to the pan and stir to combine. Season well with salt & pepper. Pour over the toasted croutons and leave to soak until the rest of the salad is made.
On a large platter or in individual bowls, arrange the greens, blanched asparagus, and chicken. Sprinkle with croutons, cranberries, and toasted pine nuts and drizzle with remaining dressing.
Tip:A perfect salad to use up left-over BBQ-ed or Rotisserie Chicken.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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