- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 15
Cook Time : 15
Total Time : 30
Ingredients
Serves 4
1/2 medium Red Onion diced
1/4 cup red wine vinegar
1/2 cup currants
5 cups of shredded roasted chicken
1 cup stiff aioli
1 tsp finely grated lemon zest
2 tablespoons lemon juice
3 tbsp finely chopped parsley leaves
1/2 cup pine nuts lightly toasted
2 small celery stalks diced
1/2 medium fennel bulb diced
2 teaspoons ground fennel seed
1tsp salt
Directions
Combine the onion and vinegar in a small bowl and let sit for 15 minutes
In a separate small bowl submerged the currents in boiling water let them sit for 15 minutes to rehydrate and plump up drain and place into a large bowl
At the chicken aioli lemon zest lemon juice parsley pine nuts celery phenibulb fennel seed and two generous pinches of salt to the currents and stir to combine stir and the macerated onions but not the vinegar and taste just salt and add vinegar as needed
Zac Bringhurst
5 Recipes
