Pan Roasted Chicken with Quinoa and Local Vegetables
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Equipment
- Blender or food processor
Ingredients
- 1 whole chicken
- 1 bunch of turnips
- 1 bunch of beets
- 1 bunch mixed greens (romaine or spinach)
- 2 shallots
- 1 tsp. chopped garlic
- 4 cloves garlic
- 4 Tbsp. unsalted butter
- 1 Tbsp turmeric
- 1 Tbsp red wine vinegar
- 1 cup quinoa
- 2 cup water
- 1 cup olive oil
- 1/2 lemon
Instructions
CHIMICHURRI SAUCE
- Wash the turnip greens with cold water and let them dry on a paper towel.
- In a food processor/blender add 1 chopped shallot, 2 cloves garlic, 1 Tbsp. red wine vinegar, 2 cups of chopped turnip greens and blend until smooth.
- Once the sauce is smooth, add salt and pepper to taste.
PAN ROASTED CHICKEN
- Preheat oven to 375℉.
- Set the pan on the stove to high heat.
- Once the pan is hot, add 2 Tbsp. of olive oil.
- Salt and pepper the chicken and drop it in the pan skin side down.
- Once the chicken is cooking, drop the stove temperature down to med/high.
- Once the skin starts to look golden brown, put it in the oven at 375℉.
- Once the interior of the chicken reaches 165℉ and juices run clear, pull it out of the oven.
- On medium heat, place the saucepan back on the stovetop with the chicken and add sage, rosemary, oregano, thyme, 4 cloves garlic (or any spices to your liking), and 4 Tbsp. unsalted butter.
- Once the butter is melting, keep basing the chicken with the butter.
- Remove chicken from pan and let it rest before slicing.
QUINOA AND LOCAL VEGETABLES
- Get a small pot on the stove on medium heat.
- Add 1 Tbsp. olive oil.
- Add 1 chopped shallot and 2 cloves of chopped garlic.
- Once the shallots and garlic are translucent, add 1 cup of quinoa and 1 Tbsp. turmeric.
- Once the quinoa gets a little toasty, add in 2 cups of water, turn down to simmer and cover with a lid.
- Keep it on simmer until all the liquid has been absorbed – or cook to package directions.
- Once the liquid is absorbed, dump the quinoa into a medium mixing bowl and fluff it up with a spoon or a fork.
- Chop and sauté some turnip and beets in a saucepan with olive oil until tender.
- Add the turnip and the beets to the quinoa salad and add salt and pepper to taste.
- Mix together the salad greens of your choice with a little olive oil and a squeeze of fresh lemon. Use as a side dish.
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