Serves:
Cooking Time: 15 minutes
Directions
With a knife, completely peel oranges; cut out segments and place in mixing bowl. Add dates, honey, olive oil, salt and pepper; toss and let sit at least 15 minutes.
Brush breasts with olive oil and season with salt and pepper. Grill over medium-high heat, skin side down, for 8-10 minutes, until skin is completely browned. Turn, brush skin with honey and cook for 4-5 minutes longer. Remove from heat and slice.
Serving Tips & Suggestions
To serve
Drizzle pomegranate syrup on salad plate. Divide orange salad among four plates and top with sliced squab breast. Sprinkle with pistachios and remaining juices from mixing bowl.
This Recipe Contributed By
Chef Dean Zanella
312 Chicago, Chicago IL
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Ingredients
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| For Marinade |
| 2-3 oranges |
| 4 dates, seeded and thinly sliced |
| 3 tablespoons wild flower honey |
| 3 tablespoons extra virgin olive oil |
| Kosher salt and pepper, to taste |
| 4 tablespoons toasted pistachios, crushed |
| Pomegranate syrup, for garnish |
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| For Squab |
| 4 whole squab breasts |
| 2 tablespoons extra virgin olive oil |
| Kosher salt and pepper, to taste |
| 3 tablespoons honey |
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