Roasted Chicken, Avacado and Cranberry Towers
For the Towers
3 cups leftover roasted or smoked chicken, or turkey thinly sliced
1 ripe avocado chopped
2/3 cup cherry tomatoes quartered (reserving a few for garnish)
1 clove garlic chopped
Juice and zest of 1 lemon
1 tbsp chopped parsley
1/8 tsp (pinch) salt
1/8 tsp (pinch) white pepper
1/2 cup cranberry chutney (see recipe below)
Fresh edible flowers for garnish (optional)
Ingredients For Cranberry Chutney
1/2 cup dried cranberries
1/2 cup water
1 1/2 cups white vinegar
2 cups sugar
1/2 inch piece ginger pounded
1/2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp salt
2 sliced apples (skins removed)
Directions - For the Chutney
1. In a large non-reactive pot (stainless steel) bring the water and cranberries to a boil.
2. Turn off the heat and let the cranberries soften in the hot water for 20 minutes.
3. Add in all the other ingredients and
return to heat. Bring to a boil.
4. Turn heat down to a nice simmer for 10 minutes.
5. When the apple slices are nice and soft, skim them from the surface of the chutney and process them until smooth.
6. Return the apple mixture to the chutney
and continue to cook for 10 - 15 minutes until the chutney is thick.
Directions - For the Towers
1. In a bowl mix together the lemon juice, zest, garlic, salt and pepper. Then add the sliced chicken.
2. Keep the chopped avocado and tomatoes separate.
3. Using ring molds, layer, in this order, avocado, cherry tomatoes, chicken, cranberry chutney then a little more chicken.
4. Allow it to rest in the molds for 10 minutes.
5. Garnish with reserved tomatoes, fresh, edible flowers (Lavender, Rosemary blossoms or Thyme flowers) and a little of the cranberry chutney. Serve chilled.
This recipe was created by Melanie Secciani, chef and owner of The Spice Lab, offering cooking classes in the heart of Florence Italy.
Complementary Wines: Gruner Veltliner, Morellino di Scansano, Rosé, Sauvignon Blanc, Verdicchio
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