Lemon Garlic Chicken with Fiddlehead and Chick Pea Salad
Ingredients
- 2 Lb Boneless Skinless Chicken Breast
- 2 Tbsp Garlic, Chopped
- 3 medium Lemons
- 1/4 Cup Chopped Fresh Marjoram
- 2 Tbsp Chopped Fresh Parsley
- 1 Cup With Wine
- 1/2 Cup Chopped Fresh Shallot
- 1 tablespoon Ground Cumin
- 1 tsp Ground Corriander
- olive oil to taste
- Salt and Pepper to taste
- For Fiddlehead Salad
- 1 Lb Fresh Fiddleheads
- 2 Cups Cooked Chic Peas
- 1 Cup Diced Fresh Sweet Onion
- 1 Cup Diced Fresh Bell Pepper
- 1 Cup Diced Fresh Tomato or grape tomatoes cut in half
- 2 Tbsp Chopped Fresh Basil
- 1 tsp Chopped Fresh Garlic
- 1/2 Cup Lemon Juice
- 1 Cup Olive Oil
- Salt and Pepper to taste
Instructions
- Zest 1 lemon And squeeze out the juice. Slice the other two lemons. Set aside one for garnish. Whisk all the other ingredients together. Split into two containers. Place the chicken breasts in one. marinate for 3 or more hours.
- While that is marinating, make the fiddlehead salad. Whisk Lemon Juice, olive oil, garlic, basil, salt, and pepper together to make a light dressing.
- Thoroughly clean the fiddleheads. Soak in water, get out all dirt. Remove from the water and resoak a couple times. Then, Boil some water on the stove. Lightly salt it. Dip the fiddleheads for a few seconds to bring put the color. Immediately, Dip them in an ice bath or under cold water to stop the cooking.
- Toss the fiddleheads and the rest of the ingredients in the light dressing. Refrigerate until ready to use. Do this within an hour of service time, otherwise the lemon will discolor the vegetables and break them down too much. You want them to be fresh and vibrant.
- Preheat a grille and a 400 degree oven. Grille the chicken to put nice marks on it. Then transfer to a baking sheet. Top with the extra marinade. Cook for about 15 to 20 minutes until it reaches an internal temperature of 165 degrees. Brush more of the reserved marinade on top and platter with the fiddlehead salad on top.