Winter Salad with Roasted Pears and Burnt Orange Chicken

Winter Salad with Roasted Pears and Burnt Orange Chicken

Even though it’s winter you can still enjoy light yet satisfying dishes like this sophisticated (yet simple to make) salad. Delicately flavoured chicken sweetened with buttery orange dressing, crisp roasted pears and glazed yams. Pumpkin seeds and grapefruit add the extra texture and crunch to round off a refreshing mouthful.

Tips with Butter

Spread on your morning toast, melted on a delicious baked potato or in your favourite cake recipe – Enjoy Westgold butter your way.

Ingredients

4 whole chicken legs
200g yams
2 pears
2 Tablespoons Westgold butter (roughly 30g)

Orange butter:
40g Westgold butter - melted
1 teaspoon honey
1 teaspoon orange zest
1 teaspoon grainy mustard
salt and pepper

Warm orange dressing:
25g Westgold butter
1/3 cup orange marmalade
2 Tablespoon chicken stock or water
1 Tablespoon rice wine vinegar
1 Tablespoon lemon juice
Salt and pepper

120 g mixed salad leaves (1 bag)
1/4 cup toasted pumpkin seeds
1 ruby grapefruit, peeled and segmented

 

Method

Preheat the oven to 200 deg C.  Pat the chicken legs dry with a paper towel. 

Make the orange butter by mixing all the ingredients together in a bowl.

Brush over the chicken, reserving 3 Tablespoon for the yams and pears. 

Have 2 small-medium ovenproof dishes on standby.

Heat an oven proof fry pan, add the 2 Tablespoons of butter and reserved orange butter and lightly brown the yams.  Spoon them into a separate ovenproof dish and finish cooking in the oven until tender, around 20 mins.

Cut the pears into 8ths and in the same frypan as the yams, toss them in the orange butter until lightly browned, spoon them into a separate ovenproof dish and finish cooking in the oven until tender, around 5 minutes. 

Finally add the chicken legs into this same pan, skin side down and cook over a high heat until golden brown.  Turn them over and place the pan straight into the oven for approximately 30 mins until cooked through.  Drain on a paper towel.  While the chicken is cooling, make the dressing.

 

To make the dressing:

Cut butter into small cubes – roughly 2cm squares. Place all the ingredients in a saucepan except butter and simmer until reduced by half.  Remove from the heat and using a whisk, drop in the cubes of butter and stir until the butter is incorporated.  Season to taste and set aside in a warm place.

To assemble the salad: Place the washed salad leaves onto a large platter.  Tear the chicken into chunks and scatter over leaves, followed

by the roasted yams and pears, and grapefruit segments.  Spoon over orange dressing and sprinkle with pumpkin seeds.  Serve.

Chefs Note:

If you prefer a richer orange flavour, try this alternative recipe for a rich orange marmalade dressing:

25g Westgold butter
1/3 cup sugar
Juice of 1 orange
4 Tablespoon chicken stock or water
1 Tablespoon rice wine vinegar
1 Tablespoon lemon juice
Salt and pepper

Place sugar in a saucepan and cook without stirring until it reaches a rich caramel colour.  Very carefully add the warmed chicken stock a little at a time, standing back as it bubbles up.  Add the vinegar and lemon juice and bring back to the boil until all combined.  Cool for 5 minutes.  Using a whisk, drop in knobs of butter and stir until butter is incorporated.  Keep warm until ready to use.

Tip: It’s best to let the chicken cool slightly as once you place onto the salad leaves when serving, the chicken can make the salad leaves wilt.

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