Continuing with my Bon Appetit trend, I pulled another recipe from the 2014 Food Lovers Cleanse this week: Pan-Roasted Chicken with Red Pepper-Walnut Relish. While this is a great preparation of roasted chicken, it was the red pepper-walnut relish that lured me in. I’m a big fan of roasted red peppers, but I’d never made them myself until now! It’s actually much easier than I thought it would be, and way cheaper than buying the jarred stuff.
Red Pepper-Walnut Relish (makes 1 cup)
- 1/4 cup walnuts
- 2 red peppers
- 1 TB fresh mint, finely chopped
- 1 garlic clove, grated
- 1 TB olive oil
- 1 tsp smoked paprika
- 1 tsp fresh lemon juice
- 1/2 tsp balsamic vinegar
- salt and freshly ground pepper to taste
Preheat oven to 350 degrees. Spread out walnuts on a rimmed baking dish and roast for 8-10 minutes, tossing every couple of minutes so they don’t burn. Remove from oven and let cool, then transfer to a mixing bowl.
Turn oven off and set broiler to high. Broil peppers for 25 minutes, rotating every five minutes to torch all sides evenly. When done, some parts will be blackened, which makes it easier to peel. Transfer peppers to a bowl and cover with plastic wrap; let steam for 15 minutes. Peel peppers using your hands or scrapping with a small, sharp knife. Remove seeds and chop peppers into small pieces, then add to the bowl with walnuts.
Add mint, garlic, olive oil, paprika, lemon juice and balsamic vinegar and stir to combine. Add salt and pepper, then taste for seasoning and add more lemon juice or paprika if you prefer. Serve right away, or transfer to container and refrigerate for up to four days.
This was a great topping for the roasted chicken, but it would also work well as spread on crackers or crostini with goat cheese. Bon Appetit suggests pairing the relish with an omelet, which I tested out this morning.
I made a two-egg omelet with a little bit of goat gouda and dried Italian herbs, with some avocado slices on the side. The relish added a wonderful level of texture and smokey flavor, and tied in very nicely with the cheese. I think this would have been even better with a soft goat cheese, but all I had on hand was the gouda. This would also be a great topping to a simple frittata! Maybe next time…