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Sherry vinegar roast chicken and grain salad

Name: Sherry vinegar roast chicken and grain salad
Yield: 4
Ingredients: 100ml sherry vinegar; ¼ cup (60ml) date syrup (or molasses); ¼ cup (60ml) olive oil; 1 tbs finely chopped lemon thyme leaves; 1 large (about 1.8kg) chicken, cut into 8 pieces, skin scored; ¼ (about 800g) small Kent pumpkin, seeds and stem removed, cut into 8 wedges; 1 small red onion, very thinly sliced; 1 tsp sumac; 400g cooked grains quinoa & brown rice; 8 dates, pitted, chopped; Watercress sprigs (or spinach), mint & dill, to serve

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https://healthimprovements.info/recipes/sherry-vinegar-roast-chicken-grain-salad/ldgiqgtm — Sherry vinegar roast chicken and grain salad

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by Shannon Bennett

Chef

Aug 01, 2019

“Chicken is the star here so choose a good pasture-raised bird for the best results” - Shannon Bennett.

100ml sherry vinegar
¼ cup (60ml) date syrup (or molasses)
¼ cup (60ml) olive oil
1 tbs finely chopped lemon thyme leaves
1 large (about 1.8kg) chicken, cut into 8 pieces, skin scored
¼ (about 800g) small Kent pumpkin, seeds and stem removed, cut into 8 wedges
1 small red onion, very thinly sliced
1 tsp sumac
400g cooked grains quinoa & brown rice
8 dates, pitted, chopped
Watercress sprigs (or spinach), mint & dill, to serve

Method

1.

Preheat oven to 220°C. Line 2 oven trays with baking paper. Place ¼ cup (60ml) vinegar, date syrup, 2 tbs oil and thyme in a bowl, season and whisk to combine. Add the chicken, toss to coat and leave to marinate for 30 minutes. Drain chicken from marinade, place on a tray and roast, brushing with marinade every 10 minutes, for 40-45 minutes until golden. Rest for 10 minutes. Place pumpkin on a tray, brush with remaining oil, season and roast for 40 minutes or until tender.
2.

Combine onion, remaining 2 tbs vinegar and sumac in a bowl, season and leave for 5 minutes to lightly pickle. For dressing, drain vinegar into a bowl and whisk in cooking juices from chicken.
3.

Combine grains and dates and transfer to a platter, top with pumpkin and chicken, scatter with watercress, herbs and onion and spoon the dressing over.