Chicken & Almond Salad
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Step 1: Preheat oven to 165C.
Step 2: Massage chicken with salt and Extra Virgin Olive Oil.
Step 3: In a fry pan melt butter to nut brown, then add Verjuice to stop burning.
Step 4: Place chicken in fry pan (skin side down) to get some colour, and then pop into the oven and cook until golden brown.
Step 5: Remove from oven and let rest for 20 minutes before serving.
Step 6: Meanwhile, in a pan heat the Dried Mustard Apricots and butter.
Step 7: Mix witlof, apricot mix and slivered almonds.
Step 8: Slice chicken and lay over top.
Step 9: Drizzle with Extra Virgin Olive Oil.
1 large chicken thigh Skin on
Pinch sea salt
[unknown amount] 1 tbspn Extra Virgin Olive Oil
[unknown amount] 2 tbspn Verjuice