Exotic Chicken Salad
Source of Recipe
Sheila Lukins
List of Ingredients
Marinade:
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 tablespoon drained tiny capers
2 teaspoons dried thyme
2 teaspoons dark-brown sugar
1 teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
2 poussins (small chickens, 1 pound each, backbones removed), quartered, rinsed and patted dry
3/4 pound fresh green beans, stem ends snapped
2 ripe tomatoes, seeded and cut into 1/2-inch dice
2 tablespoons minced shallots
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar
Freshly ground black pepper, to taste
2 teaspoons drained tiny capers, for garnish
2 tablespoons chopped parsley, for garnish
Recipe
1. Combine the marinade ingredients in a bowl; add the poussins, toss and refrigerate, covered, overnight.
2. Bring marinade to room temperature. Preheat the oven to 375°F. Arrange the poussins in a baking pan; cover with marinade. Bake 15 minutes, then reduce the temperature to 350°F. Bake 30 minutes more, removing the white meat after 25 minutes.
3. Meanwhile, cook the beans in boiling salted water until tender, 3 to 4 minutes. Drain and rinse under cold water.
4. Place the tomatoes in another bowl and toss with the shallots, olive oil, sugar and pepper.
5. To serve, arrange the beans in a large shallow bowl. Set the poussins atop the beans and spoon the tomato mixture over the top. Sprinkle with the capers and parsley. Serve immediately.
Serves 4. Per serving (without the skin): 340 calories, 18g carbohydrate, 27g protein, 18g fat, 70mg cholesterol.
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