Smoked Chicken with Leeks
Ingredients
6 medium leeks
1 cup well-flavoured chicken stock
3 red peppers
3 cloves garlic, peeled and sliced
2 tablespoons olive oil
¼ cup pine nuts
1 large smoked chicken breast
1 cup baby spinach leaves
¼ cup seedless raisins
Description
This is a perfect dish for preparing ahead as a main luncheon course, served with crusty bread and wine, or as part of a buffet-style meal. Leeks are braised, allow to cool and the smothered with a tangy mixture of smoked chicken, baby spinach leaves and sautéed sweet red peppers. The pine nuts and raisins give the dish interesting texture.
Method
Peel any rough leaves from the leaves from the leeks and wash well, trimming off the tough green leaves at the top. Place the leeks in a covered pan with enough chicken stock to keep them moist. Bring to a very gentle simmer and cook until tender (about 10minutes). Cool in the liquid.
Meanwhile, seed the peppers, cut into strips and place in a heated sauté pan with the garlic and olive oil. Cook gently for about 10minutes, stirring frequently until the pepper and garlic begin to brown. Add the pine nuts and cook for a further two minutes. Set aside.
Slice the chicken breast into thin slices, discarding the skin.
To serve, place the leeks on a serving platter. Toss the chicken, spinach leaves, raisins and pepper mixture together and arrange over the leeks. This can be served warm or at room temperature.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
