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Tribeca food celebrity Marc Murphy is the executive chef and owner of restaurants landmarc [tribeca], landmarc [at the Time Warner Center] and Ditch Plains. Sample this dish from his summer menu and get inspired to do some cooking, and entertaining, of your own.
- 4 chicken breasts (marinated overnight, see below)
- 2 garlic cloves, sliced
- 1 large can of chickpeas, drained
- 1⁄4 cup extra virgin olive oil
- 10 green olives pitted and sliced lengthwise
- 1 small red onion, sliced
- 1 bunch of rocket arugula or 3 cups of baby arugula
- Juice of 3 lemons
- 2 Tbsp roasted garlic
- 1 Tbsp chopped fresh oregano
- 1 cup soybean oil
Heat the extra virgin oil in a large sauté pan, add the sliced garlic and brown. Add the chickpeas and warm through. Purée half of the chickpeas in a food processor and fold in the whole chickpeas. Mix the olives, red onion and arugula in a large bowl. Whisk the lemon juice, roasted garlic, oregano and soybean oil in a bowl. Heat a grill on high for 10 to 15 minutes. Season the chicken breasts with salt and pepper and cook on each side for 5 to 6 minutes. Toss the salad with half of the vinaigrette and season to taste. Place a spoonful of chickpeas on each plate top with the chicken breast then the salad and serve.
- 2 cloves garlic
- 3 Tbsp fresh thyme leaves
- 1⁄2 cup olive oil
- 1 Tbsp lemon rind
Put all in a blender and purée until smooth.