Salad with Chicken, Beetroot and Blood Orange – Favorite Recipe from Culinea.nl
Estimated reading time: 5 minutes
Nothing is more fun than chatting with foodies and sharing recipes with each other. All people with a passion for good food and beautiful products. In this section I visit people at home and they cook their favorite recipe for me. And then I share it with you here. This way I get in touch with the best foodies in the Netherlands and you can also take a look at their website for many more beautiful and tasty recipes! This time: the favorite recipe of culinea nl a beetroot lentil salad with chicken, , Hanneke from Culinea.nl
The recipe for Salad with chicken, beetroot, lentils and blood orange:
Pomegranate molasses is a sweet and sour syrupy syrup made from boiled pomegranate juice. It is a popular ingredient in Middle Eastern cuisine, where it is used to enrich dishes with flavor and colour. You can use pomegranate molasses in dressings, marinades, sauces, syrups, ice cream, baked goods and fruit1. It is also nice to drink if you mix it with water or make it into a cocktail. You can buy pomegranate molasses in Turkish stores or order it online, or make your own by boiling pomegranate juice with sugar and optionally lemon juice.
And this is how you make the salad:
-We'll start with the beet. First cut it into thin slices. Peel the red onion and cut it into very fine rings. Take an empty preserving jar (or, if you don't have one, an empty jam jar) and mix the red wine vinegar, pomegranate molasses, and honey in it. Season with salt and pepper. Then add the beetroot and onion and let it marinate for at least an hour. The night before is even better of course.
-Take in the chicken thighs and flatten them some more. Do this by placing them between a layer of cling film. Season them with the picadillo herbs and then fry them in a frying pan with some olive oil.
-Clean the blood oranges. Cut off the top and bottom with a knife and then put it on a cutting board. Cut off the skin and white with a circular motion. Then cut them into nice slices. Set two slices aside to use the juice for the dressing.
-Take a jar or bowl and add all the ingredients of the dressing in it and shake it well. The juice of the orange comes from squeezing the slices of blood orange above the bowl.
-Then open the can of lentils, put them in a colander and rinse them with cold water, then drain them well.
Salad with Chicken, Beetroot and Blood Orange – Favorite Recipe from Culinea.nl”
Finally, grab the plates and put some lettuce on it first, then the lentils and the chicken. Garnish your salad with some slices of beetroot and onion and drizzle some dressing over it: Delicious Happen!
Thank you Hanneke for your participation, I know you were very scared to be in front of the camera but you did a great job! We had a great chat and your salad was delicious too!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Salad with chicken, beetroot, lentils and blood orange
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Ingredients:
- 1 bag mixed salad
- 1 boiled beetroot
- 1/2 Red onion
- 2 chicken thigh
- 2 blood oranges
- 1 tin can lentils
- 6 tablespoons Red wine vinegar
- 1 tablespoon pomegranate molasses
- 1 tablespoon honey
- peper
- olive oil
- 1 teaspoon picadillo seasoning
- salt
For the dressing you will need:
- 2 tablespoons orange juice
- 4 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- peper
- salt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- We'll start with the beet. First cut it into thin slices. Peel the red onion and cut it into very fine rings. Take an empty preserving jar (or, if you don't have one, an empty jam jar) and mix the red wine vinegar, pomegranate molasses, and honey in it. Season with salt and pepper. Then add the beetroot and onion and let it marinate for at least an hour. The night before is even better of course.
- Then add the chicken thighs and flatten them some more. Do this by placing them between a layer of cling film. Season them with the picadillo herbs and then fry them in a frying pan with some olive oil.
- Clean the blood oranges. Cut off the top and bottom with a knife and then put it on a cutting board. Cut off the skin and white with a circular motion. Then cut them into nice slices. Set two slices aside to use the juice for the dressing.
- Take a jar or bowl and put all the ingredients of the dressing in it and shake it well. The juice of the orange comes from squeezing the slices of blood orange above the bowl.
- Then open the can of lentils, put them in a colander and rinse them with cold water, then drain them well.
Are you also a foodie with a nice Foodblog and do you also want to share your favorite recipe with me? Do you like that I come to you? Leave a message and maybe I'll be in your kitchen soon!
Would you like to try out more recipes such as Culinea nl's favorite recipe? Take a look at the recipes below
Blood orange chicken from the römertopf
Lentil terrine with blue cheese
Fennel salad with blood orange
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
beetroot lentil salad
A delicious salad