Recipe
May 26, 2009
Raspberry Marinated Chicken In Pepper Salad Recipe
Step 1: In a non-metallic bowl, combine puréed raspberries and 1/2 cup of oil. Stir and add cubed chicken. Cover and refrigerate for at least 4 hours.
Step 2: In a second bowl, mix bell peppers, green onion, hot banana peppers, chili flakes and 1 tbsp oil. Season with salt and pepper. Set aside.
Step 3: In a large skillet, heat 1 tbsp of oil over medium temperature. Remove marinated chicken pieces from marinade and cook in hot skillet for 5-7 minutes or until white throughout meat.
Step 4: In a small saucepan, pour in marinade and cook over medium heat for 7-10 minutes or until it has reduced in volume by half.
Step 5: Place half of pepper mixture in centre of each plate. Cover with cooked chicken and drizzle hot raspberry sauce on top.
Step 6: Garnish with extra raspberries.
Created especially for the B.C. Raspberry Association by Gurth Pretty of Epicurean Expeditions.
Directions
Yield:
Step 1: In a non-metallic bowl, combine puréed raspberries and 1/2 cup of oil. Stir and add cubed chicken. Cover and refrigerate for at least 4 hours.
Step 2: In a second bowl, mix bell peppers, green onion, hot banana peppers, chili flakes and 1 tbsp oil. Season with salt and pepper. Set aside.
Step 3: In a large skillet, heat 1 tbsp of oil over medium temperature. Remove marinated chicken pieces from marinade and cook in hot skillet for 5-7 minutes or until white throughout meat.
Step 4: In a small saucepan, pour in marinade and cook over medium heat for 7-10 minutes or until it has reduced in volume by half.
Step 5: Place half of pepper mixture in centre of each plate. Cover with cooked chicken and drizzle hot raspberry sauce on top.
Step 6: Garnish with extra raspberries.
Created especially for the B.C. Raspberry Association by Gurth Pretty of Epicurean Expeditions.
©istockphoto.com/Louis Hiemstra