Berbere Chicken Paillard with Pomegranate, Orange & Arugula Salad

Uploaded By: agsheeran

Tags: marley

Berbere is an Ethiopian spice blend that includes dried chiles, garlic, fenugreek, and spices like allspice and cinnamon. The flavors are an excellent match for thinly pounded chicken breasts that cook in a hot skillet until golden and crusty. We serve the chicken with a peppery arugula salad studded with pomegranate seeds, sweet oranges, and feta cheese. This plate is the perfect combination of warming and refreshing!

Serves: 2

Cook Time: 25 minutes

Ingredients:

1 oz of salted almonds
1 orange
12 oz of pkg boneless, skinless chicken breasts
¼ oz of berbere spice blend
1 chicken broth concentrate
3 oz of arugula
2 oz of feta
1 oz of dried cherries
red wine vinegar (or apple cider vinegar)
olive oil
kosher salt & ground pepper

Instructions:

Coarsely chop almonds. Cut ends from orange; stand on one flat end, then cut peel and white pith from orange, cutting from top down (following the curve of the orange). Halve orange from top to bottom, then cut crosswise ¼-inch thick slices.
Squeeze 2 tablespoons orange juice from the peels and some of the orange slices into a medium bowl. Whisk in 3 tablespoons oil and 1 tablespoon vinegar. Season to taste with salt and pepper.
Pat chicken dry. Place chicken between 2 sheets of plastic. Use a meat mallet (or heavy skillet) to pound chicken to an even ¼-inch thickness. Season all over with 1-2 teaspoons berbere spice blend (depending on heat preference).
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook until golden brown and cooked through, 2-3 minutes per side. Transfer chicken to a plate.
Transfer chicken to a plate. Immediately add chicken broth concentrate, ¼ cup water, and 2 tablespoons of the vinaigrette. Bring to a simmer and cook, scraping up any browned bits, until slightly reduced, about 1 minute. Season to taste with salt and pepper.
Add arugula, almonds, orange slices, crumbled feta cheese, and pomegranate seeds to bowl with remaining orange vinaigrette; toss to coat. Season salad to taste with salt and pepper. Serve salad alongside chicken, with pan sauce spooned over chicken. Enjoy!

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Original URL: https://marleyspoon.com/menu/239003-berbere-chicken-paillard-with-pomegranate-orange-arugula-salad