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Serves: 8-10
This recipe was designed specifically to pair with our Trencadis Winemaker’s White Blend. The Garam Masala is an Indian spice which combines toasted cinnamon, coriander, cumin, cardamom and peppercorns. The layers of savory, sweet, and spicy flavors make it a perfect combination!
Ingredients
- 4 chicken thighs (or shortcut with a roasted chicken)
- ½ onion (cut into chunks)
- 4 garlic cloves
- 1 cup sliced almonds (toasted)
- ½ large fennel bulb (diced, keep fronds for garnish)
- 1 apple (chopped into matchsticks, squeezed with juice of ½ lemon)
- 2 scallions (diced)
- ½ cup golden raisins
- ½ cup Trencadis white wine
- 1 lemon
- Baby Romaine leaves
- 1 bunch red grapes for garnish
- Dressing
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 1 Tbsp Garam Masala
- 2 Tbsp sherry vinegar
- 2 Tbsp extra virgin olive oil
Instructions
- Place the chicken thighs, onion, garlic cloves and salt and pepper in a pot or large saucepan and cover with water. Bring to a boil, reduce to simmer for 20 minutes and let cool. Drain chicken and shred.
- In a small saucepan, simmer the raisins in the wine for 5 minutes, let cool. Drain the plump, wine-infused, raisins and chop.
- Make the salad dressing by whisking together the Greek yogurt, mayonnaise, Garam Masala, Sherry Vinegar & olive oil. Salt to taste.
- Combine the shredded chicken, toasted almonds, fennel, apples with lemon juice, scallions and raisins with ½ the salad dressing. Add more dressing as needed.
- Spoon into the baby romaine. Garnish with sliced grapes and fennel fronds. Squeeze fresh lemon juice on top right before serving.
Notes
Make the leftovers into a pita sandwich or tacos with fresh avocado! I also like to keep the leftover chicken broth for soup.
