Breast of Free Range Chicken, Spinach Pureé, Crispy Quinoa & Cranberry | Underground Cookery School
Indulge in the flavors of our Breast of Free Range Chicken, paired with Spinach Puree and Crispy Quinoa & Cranberry – a delicious culinary experience from Underground Cookery School.
Ingredients
- 1 Small Onion- Finely Chopped
- 1 Clove Of Garlic- Finely Chopped
- Olive Oil
- Red Wine Jus
- 250g Shallot- Sliced
- 4tbsp Olive Oil
- 1 x Garlic Clove, Crushed
- 500ml Red Wine
- 400ml Chicken Stock
- ½ Bunch Thyme
- 200g Dried Quinoa
- 50g Dried Cranberries
- 25g Pomegranate Seeds
- 2tbsp Chopped Chives
- 1tbsp Chopped Coriander
- 1tbsp Chopped Parsley
- 2 Cloves Garlic, Finely Chopped
- 200ml Olive Oil
- Zest & Juice Of ½ Orange
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