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August 17, 2021

Chicken leg, beet puree, peach salad, tomato, and buffalo mozzarella

Suggestion

  • Possibility of replacing the chicken with guinea fowl
  • Add chorizo to the peach salad
  • Add pine nuts to the salad

Ingredients (2 servings)

  • 1 bag of Épurée beet puree
  • 4 chicken or guinea fowl legs

Salad

  • 3 peaches cut into quarters
  • 1 red onion, finely chopped or French shallot
  • 4 tomatoes, quartered
  • 1 Buffala mozzarella
  • ¼ cup chopped basil
  • Olive oil
  • Salt and pepper

Marinade

  • 30 mL (2 tbsp.) Cajun
  • 15 mL (1 tbsp.) paprika
  • 15 mL (1 tbsp.) olive oil
  • 10 mL (2 tsp.) butter
  • 15 mL (1 tablespoon) lime juice
  • 2 sprigs rosemary
  • Salt and pepper

Preparation

  1. Preheat oven to 180°C (350°F) or BBQ.
  2. Pour the marinade over the chicken and place the chicken on a non-stick baking sheet or ovenproof dish.
  3. Chop the vegetables and season the salad.
  4. Bake chicken until a meat thermometer inserted in the thickest part of the thighs (without touching the bone) reads at least 165°F (74°C).
  5. Assemble the plate and enjoy!
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