13 February 2010

Something different

Okay, this recipe is from the February 2010 NZ House and Garden magazine.  I was having a flick through, searching for inspiration for something to cook for my grandparents before I head back northward.  Having already decided to make some crostini (thin slices of baguette brushed with oil and placed under the grill) to serve with guacamole and salsa, I wanted to find something that could be served with salad which would be interesting and didn't need rice, pasta or potato etc. 

Marinated chicken salad with grilled peach salsa - serves 4

500g chicken tenderloins (or breast, cut into thick strips)
1/4 cup white wine
2 tbsp each: oil, honey, rosemary leaves
4 small peaches, halved and stoned
1/2 red onion, finely diced
1 orange, juice and finely grated zest
2 tbsp each: olive oil, sweet chilli sauce, chopped fresh herbs

  1. Marinate chicken in wine, oil, honey and rosemary, for at least 30 minutes.
  2. Grill peaches, cut side down, in hot pan until nicely coloured.  When cool enough to handle, dice peaches and combine with onion, orange, olice oil, sweet chilli and herbs.  Season to taste and stand for at least 20 minutes, so the flavours can settle in. 
  3. Take chicken from marinade and place in hot pan - 3 or 4 minutes on each side, or until cooked through and nicely coloured. 
  4. Serve chicken topped with salsa, on or beside nice green salad (I like spinach with some parmasan).  There'll be plenty of salsa - if you've some wee ramikins, serve some extra salsa on each plate, in the little dish (see photo). 

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