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Chicken Romesco https://www.metro.ca/userfiles/image/recipes/poulet-romesco-10081.jpg PT15M PT20M PT24H35M
Blend all the ingredients for the marinade in the food processor for about 2 minutes until the device is homogenous.Put the chicken thighs into a plastic bag.Coat with the marinate and refrigerate for 24 hours.Heat the BBQ grill to medium-high.Grill the chicken for at least ten minutes on each side.Finish cooking in the oven at 350°F (180°C) until the skin of the chicken is coloured.Mix the Japanese turnip leaves with oil and vinegar in a small bowl.Place the chicken cut into pieces onto a serving dish and garnish with the Japanese turnip leaves.
4
0 0 0 0
4 chicken thighs boneless with skin
Chicken Romesco

Chicken Romesco

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4
servings
0:15
Preparation
0:20
COOKING
24:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    chicken thighs boneless with skin
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  • Marinade

  • 4
    large grilled red peppers, seeded and cut into quarters
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    ROMAINE LETTUCE

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    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    $1.29 ea. or /lb

    PRODUCT OF ONTARIO, 1.29 EA. GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/ kg JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA, 1.29/lb, 2.84/ kg


  • 1
    shredded ciabatta bread
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  • 4
    garlic cloves
  • 3 Tbsp.
    (45 mL)
    smoked paprika
  • 1/4 cup
    (60 mL)
    water
  • 2 Tbsp.
    (30 mL)
    peri-peri sauce
  • 3 Tbsp.
    (45 mL)
    sherry vinegar
  • 3 Tbsp.
    (45 mL)
    brandy
  • 3 Tbsp.
    (45 mL)
    olive oil
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    500 ml SELECTED VARIETIES


  • 4
    fresh bay leaves

  • salt to taste
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  • garnishing

  • 1 cup
    (250 mL)
    washed Japanese turnip leaves
  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    sherry vinegar
Imprimer ma sélection

Preparation

Blend all the ingredients for the marinade in the food processor for about 2 minutes until the device is homogenous.

Put the chicken thighs into a plastic bag.

Coat with the marinate and refrigerate for 24 hours.

Heat the BBQ grill to medium-high.

Grill the chicken for at least ten minutes on each side.

Finish cooking in the oven at 350°F (180°C) until the skin of the chicken is coloured.

Mix the Japanese turnip leaves with oil and vinegar in a small bowl.

Place the chicken cut into pieces onto a serving dish and garnish with the Japanese turnip leaves.

Source : Chef Marie-Fleur St-Pierre

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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