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Ингредиенты
- 2 Tbsp. cumin seeds toasted, plus
- 3 Tbsp. cumin seeds toasted, grnd
- 1 c. fresh lemon juice
- 1/2 c. extra virgin olive oil plus
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. honey Freshly-grnd black pepper to taste
- 4 x skin-on chicken breasts - (8 ounce ea) frenched
- 1/3 c. grated cotija cheese Salt to taste
- 8 c. home made chicken stock (don't use canned for this recipe)
- 8 whl black peppercorns
- 1 head roasted garlic pureed
- 3 c. red wine vinegar
- 1 c. white wine vinegar
- 1 1/2 c. granulated sugar
- 3 x mangos peeled, pitted, and pureed Salt to taste Freshly-grnd black pepper to taste
- 4 lb baking potatoes, like russets peeled, and cut into large cubes
- 4 Tbsp. unsalted butter
- 1 c. heavy cream scalded Green Onion Pesto (see below) Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. pumpkin seeds
- 2 x garlic cloves
- 6 x spinach leaves
- 3 Tbsp. minced cilantro
- 6 x green onions coarsely minced
- 3 Tbsp. fresh lime juice
- 1/4 c. extra virgin olive oil
- 3 Tbsp. grated Parmesan
- 2 Tbsp. honey Salt to taste Freshly-grnd black pepper to taste
Инструкции
- Whisk together the whole cumin, lemon juice, 1/2 c. extra virgin olive oil, honey, and pepper in a medium baking dish. Add in the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
- Preheat oven to 400 degrees.
- Heat a large ovenproof saute/fry pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the grnd cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mix.
- Heat 3 Tbsp. extra virgin olive oil in a large skillet. Place the chicken, skin-side down, in the pan and cook till golden, about 3 to 4 min. Turn over and place in the oven. Bake for 8 to 10 min, or possibly till just cooked through.
- Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
- Mango Garlic Sauce: Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook till reduced to 3 c.. Strain into a bowl.
- Place both vinegars in a separate medium saucepan and cook till reduced by 1/2. Add in the sugar and mango puree, and reduce till the sauce coats the back of a spoon thickly.
- Add in the reduced chicken stock and cook for 10 min over medium heat till thickened, stirring occasionally. Season with salt and pepper.
- Green Onion Pesto Mashed Potatoes: Place potatoes in a large pot of salted water and bring to a boil. Cook till soft, about 25 to 30 min. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix till combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste. (Makes 6 to 8 servings)
- Green Onion Pesto: Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process till smooth. Add in green onions and lime juice, and process till smooth.
- With the motor running, slowly add in the oil. Add in the Parmesan, honey, salt, and pepper, and pulse several times till combined.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1351g | |
| Recipe makes 4 servings | |
| Calories 1561 | |
| Calories from Fat 725 | 46% |
| Total Fat 82.28g | 103% |
| Saturated Fat 23.47g | 94% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 477mg | 20% |
| Potassium 4131mg | 118% |
| Total Carbs 189.16g | 50% |
| Dietary Fiber 19.7g | 66% |
| Sugars 106.15g | 71% |
| Protein 25.54g | 41% |
