Duke Chenin Blanc - Duck, Pear and Pomegranate, best chicken salad recipe

Chicken, pear and pomegranate salad

Chenin Blanc

Serves 4

Chef Mariza de Jager

Chicken Marinade
Ingredients:

  • 2 chicken leg quarters

  • ½ cup soy sauce

  • 1 tsp black sesame seeds

  • 1 tsp white sesame seeds

  • ¼ cup honey

  • ¼ cup pomegranate molasses/juice

Method:

  1. Mix marinade ingredients together and pour over chicken legs; allow to marinade for ½ hour.

  2. Sear chicken legs on both sides in hot dry pan, remove to oven proof dish, add remaining marinade and cook 10-15 minutes in pre-heated oven at 1800C; reserve pan juices for dressing.

  3. Allow meat to rest before slicing off the bone.

Dressing
Ingredients:

  • 2 Tbsp apple cider vinegar

  • 2 Tbsp pomegranate molasses

  • pan juices from chicken roasting

  • ¼ cup olive oil

    Method:

    1. Blend together apple cider vinegar and pomegranate molasses.

    2. Slowly add pan juices and olive oil while motor is running until thick consistency.

    3. Season to taste.

    Salad
    Ingredients:

    • 100g mixed salad leaves, washed and dried (baby spinach, wild rocket and watercress)

    • 2 pears, cored and thinly sliced

    • ½ cup pomegranate kernels

    Method:

    1. In a bowl toss salad leaves, half of the sliced chicken, pears and pomegranate with half of the dressing.

    2. Pile high on a serving platter.

    3. Mix the remaining of the chicken with dressing and place on top of salad.

    Finish off with the remaining dressing, and serve with a glass of DUKE Chenin Blanc.