Lemon Vinaigrette Chicken Lollipops and Orzo with Sautéed Sweet Cherry Slaw and Fresh Fruit

投稿者 : Debbie

My box contains flavors from the Mediterranean. Chicken and orzo with a lemon vinaigrette, olives and feta cheese, a sautéed slaw with sweet dried cherries, and fresh grapes and melon.

The chicken and orzo have a lemon vinaigrette for acidity and tartness, as well as Kalamata olives and feta for a bit of a salty bite. The slaw has a bit of vinegar for a slight bit of acidity, but sweetened with the cherries. The fruit add natural sweetness and freshness.

作り方

Prepare the lollipops: Hold one of the chicken drummettes at the thin end and carefully cut through the skin surrounding the bone, turning the wing around to cut all the way around. Using your knife, scrape down the meat from the bone towards the thick end, cutting through the sinews as needed, and pushing the meat all the way down to the other end. Gently pull the meat over the thick end of the bone so that it is inside out, creating the lollipop. Follow this procedure for all three wings; set aside in a small bowl.
In a small bowl, whisk together the lemon zest, lemon juice, mustard, and 1 teaspoon vinegar. Whisking continuously, whisk in 3 tablespoons of the extra virgin olive oil, season with salt and pepper to taste. Remove and set aside 2 tablespoons of the vinaigrette for later use. Pour remaining vinaigrette over the chicken lollipops and allow to marinade for 15 minutes.
Bring 2 quarts of water to a rolling boil over high heat. Add in the orzo and cook according to package directions. Drain well; transfer to medium-sized bowl. Add in both olives, the feta cheese and 1 tablespoon of the reserved vinaigrette, mix to combine; set aside.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add in the cabbage, carrot and shallot and cook until cabbage begins to soften, approximately 3 - 4 minutes. Stir in remaining 1 teaspoon of the vinegar, then the cherries, cook for an additional 1 minute, remove from skillet and set aside.
Place skillet back over medium-high heat. Add in remaining 1 tablespoon oil, remove chicken wings from marinade, add to skillet and cook, turning wings, until golden brown, approximately 5 - 7 minutes total. Reduce heat to medium, cover skillet, and continue to cook until wings are cooked through, approximately 5 more minutes.
To assemble the bento box: Using a bento box with three sections, in one larger section of the box, place the orzo, spreading out to fill section; top with the three chicken lollipops; drizzle the remaining 1 tablespoon vinaigrette over the chicken. In a second section, place the slaw, and in the third section, fill with the grapes and cantaloupe. Cover and refrigerate until ready to eat.