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Quince-glazed chicken with cranberry, manchego and pine nut salad

Name: Quince-glazed chicken with cranberry, manchego and pine nut salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons quince paste (see note); 1/3 cup (80ml) olive oil; 4 chicken breast fillets with skin (wingbone attached – optional. See note); 200g mixed bitter salad leaves; 150g manchego cheese (see note) or parmesan, shaved; 2 tablespoons pine nuts, toasted; 2 tablespoons dried cranberries; 1 tablespoon sherry vinegar

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Quince-glazed chicken with cranberry, manchego & pine nut salad

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by Phoebe Wood

Oct 02, 2015

With a few pantry staples, you can turn Christmas leftovers into a sensational midweek meal.

2 tablespoons quince paste (see note)
1/3 cup (80ml) olive oil
4 chicken breast fillets with skin (wingbone attached – optional. See note)
200g mixed bitter salad leaves
150g manchego cheese (see note) or parmesan, shaved
2 tablespoons pine nuts, toasted
2 tablespoons dried cranberries
1 tablespoon sherry vinegar

Method

1.

Preheat oven to 180°C. Stir quince paste and 3 tablespoons water in a small pan over low heat for 2 minutes until melted. Set aside.
2.

Heat 1 tablespoon olive oil in a large ovenproof frypan over medium-high heat. Season chicken, then cook, skin-side down, for 5 minutes or until the skin is golden and crispy. Turn and cook for a further 2 minutes.
3.

Using a pastry brush, brush chicken skin with the melted quince paste, then transfer pan to oven and bake for 8 minutes until chicken is cooked through and quince paste is a sticky glaze. Rest, loosely covered with foil, for 1-2 minutes.
4.

Meanwhile, toss salad leaves, cheese, nuts and cranberries together in a bowl. Whisk vinegar, remaining oil and any pan juices together, then season and drizzle over the salad. Serve with glazed chicken.