Episode 13 - Chicken with Apple, Pear & Watercress Salad

Ingredients:

Serves 4  

Chicken Marinade - Wairanu pikaokao

• Juice of 1 orange - wai ārani
• 2 fresh sage leaves - rauora
• 1 stalk of parsley (the leaves) - rau pārehi
• ¼  a fresh chilli (no seeds) - tiri mata
• 50ml Olive oil - hinu oriwa

Pear, apple and watercress Salad - Manga pea, āporo me te waatakirihi

• ¼ a fresh chilli - tiri mata
• 1 bunch of baby watercress - waata kirihi
• 1 pear - pea
• 1 apple - āporo
• Salt and pepper to taste - tote pepa
• 1 small Red onion - riki whero

Salad dressing - Wairanu mata

• 2 Tbsp white balsamic vinegar - winika terepiano
• 1 Tbsp wholegrain mustard - kano mātete       
• 100ml olive oil - hinu ōriwa
• 2 Tbsp Apple Juice - wai āporo
• 4 leaves chopped sage - rauora

Method:

1. Mix up the orange juice, 50ml olive oil, sage, parsley and ¼ of the chilli and marinate the chicken. Refrigerate for 2 hours or overnight.
2. Remove the chicken from the marinade and season with salt and pepper. Sear in a hot oiled pan for 2mins each side then transfer to the oven for 6 – 8 mins at 180 degrees.
3. Mix the dressing – the vinegar, mustard, 100ml olive oil, and 2 sage leaves finely chopped. Core and then Julienne (cut like large match sticks) the apple and pear. Finely slice the red onion and a ¼ of the chilli, in a bowl mix everything with the baby watercress, season, and drizzle some dressing through.
4. Slice the chicken, spread slices on a plate, top with the salad and another drizzle of dressing.