Another recipe from Terry Conlan of Lake Austin Spa resort. The combination of sweet and spicy flavors from the jams and vinegar plays well with the three bean salad, which includes of course, edamame.
Ingredients ½ cup cherry jam
2 tablespoons red jalapeno jam
3 tablespoons raspberry vinegar
1/8 teaspoon salt
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/8 teaspoon dry mustard
¼ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
½ teaspoon minced chives
1 ½ cups trimmed, cooked haricot verts (or regular green beans)
¾ cup canned tan soybeans
¾ cup cooked edamame
2 tablespoons minced shallots
8 chicken thighs
Instructions Combine the first four ingredients in a non-reactive sauce pan and cook until mixture is a thin syrupy consistency. Cool.Combine the next six ingredients in a large bowl; add the beans and shallots. Toss well.Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper. Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup.
Notes Yield: 4 serivings
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