What does one think of in summer? Sunny days, long school holidays, and trips to the beach are some of the things that summer brings. Summer also brings with it heaps of seasonal fruit and vegetables such as tomatoes, peaches, berries, green leafy vegetables… The list goes on!
So what do you do when life (summer) gives you lemons (and oranges, grapefruits)? You get inspired to cook of course! At this time of the year citrus fruit should be abound in your favorite market, and being sold for cheap in bulk. Rather than just making orange juice or buying them to peel and eat (rightfully delicious still), I will be showing you some recipes that make full use of the refreshing and tangy flavors of citrus fruit!
Cooking with fruit may seem like a strange thing to do, but trust me! It is worth giving a try!! The acidity in citrus is especially good in cutting through fatty flavors and adding balance with sour notes. The zest is especially fragrant, and can bring new life to otherwise boring salads!
In the first of this recipe series, I will be sharing a recipe that is easy to make and comes together quickly on a weeknight for a fuss-free supper.
Pan Seared Chicken with Lemon, Tomato and Caper Dressing
A juicy chicken thigh pan seared till golden brown, with a tart and refreshing lemon, cherry tomato and caper dressing!
Chicken, Quinoa and Salad
- 1 chicken thigh skin on, deboned
- 2 tbsp olive oil extra virgin
- 60 grams mixed salad greens washed
- 1/2 cup quinoa washed
- 1 sprig spring onion washed and sliced on bias
- 1 handful fresh mint leaves washed and chopped
- salt and pepper season to taste
- 1/2 lemon zested and juiced
- 1 tsp capers chopped
- 6-8 cherry tomatoes washed and halved
- 1 tbsp butter
- 2 tbsp water
- 1 tsp dijon mustard
Cook quinoa according to package directions.
Mix quinoa with spring onions, mint, lemon zest and 1/2 tbsp olive oil. Season to taste and set aside.
Preheat a medium skillet over medium heat. Add in 1 tbsp olive oil.
Season chicken thigh, and place in skillet skin side down when oil is shimmering.
Pan fry over medium heat, turning occasionally until skin is golden brown and cooked through. Approximately 12-15 minutes.
Remove chicken and drain skillet of excess fat, reserving browned bits in the pan.
Place skillet back on medium-low heat, and add in all dressing ingredients except mustard.
Continue cooking until tomatoes have softened, and dressing has reduced by 1/4.
Add in mustard, combine and season to taste.
Plate up salad, quinoa, and chicken. Top chicken with dressing.
- If using bone-in chicken thighs, increase the cooking time by 3-5 minutes.
- When making the dressing, squash the cherry tomatoes when soft for extra flavor.
- Quinoa can be batch-cooked plain, stored and reheated to reduce prep time.
Enjoy! And tomorrow, I will be sharing a recipe for a bright and delicious Citrus Salad with Chicken!