Breast of Free Range Chicken, Spinach Pureé, Crispy Quinoa & Cranberry | Underground Cookery School

Ingredients

• 4 x Free Range Chicken Breast
• Serrano
• 125g Unsalted Butter- Room Temp
• 1tbsp Chopped Parsley
• 1tbsp Chopped Chives
• 1tbsp Chopped Coriander
• Zest Of 1/2 Lemon
• 1/2 Clove Finely Crushed Garlic
• Salt And Pepper
• 500g Baby Spinach
• 200ml Double Cream
• 1 Small Onion- Finely Chopped
• 1 Clove Of Garlic- Finely Chopped
• Olive Oil
• 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
• 2 Cloves Garlic, Finely Chopped
• 200ml Olive Oil
• Zest & Juice Of ½ Orange