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Quince-glazed chicken with cranberry, manchego & pine nut salad
Quince-glazed chicken with cranberry, manchego & pine nut salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Transform Christmas leftovers into a gourmet weeknight dinner with basic pantry ingredients.
Ingredients:
  • 40.00 ml quince paste (see note)
  • 80ml olive oil
  • 4 chicken breast fillets with skin (wingbone attached – optional. See note)
  • 200g mixed bitter salad leaves
  • 150g manchego cheese (see note) or parmesan, shaved
  • 40.00 ml pine nuts, toasted
  • 40.00 ml dried cranberries
  • 20.00 ml sherry vinegar
Instructions:
  • Preheat your oven to 180°C. Gently melt quince paste with 3 tablespoons of water in a small saucepan over low heat for 2 minutes. Set aside once melted.
  • In a large ovenproof frypan, warm 1 tablespoon of olive oil over medium-high heat. Season the chicken, place skin-side down, and cook until the skin is golden and crispy, about 5 minutes. Flip the chicken and cook for an additional 2 minutes.
  • Brush the chicken skin with the luscious melted quince paste using a pastry brush. Transfer the pan to the oven and bake for 8 minutes until the chicken is perfectly cooked through and the quince paste forms a sticky glaze. Let it rest, gently covered with foil, for 1-2 minutes before serving.
  • Combine salad leaves, cheese, nuts, and cranberries in a bowl. In a separate bowl, whisk vinegar, remaining oil, and any pan juices. Season the dressing and drizzle it over the salad. Serve with glazed chicken.

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