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Рецепт Cumin Crusted Chicken With Green Onion Pesto Mashed Potatoes
by Global Cookbook

Cumin Crusted Chicken With Green Onion Pesto Mashed Potatoes
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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

  1. 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.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.
  6. Mango Garlic Sauce: Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook till reduced to 3 c.. Strain into a bowl.
  7. 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.
  8. Add in the reduced chicken stock and cook for 10 min over medium heat till thickened, stirring occasionally. Season with salt and pepper.
  9. 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)
  10. 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.
  11. With the motor running, slowly add in the oil. Add in the Parmesan, honey, salt, and pepper, and pulse several times till combined.
  12. This recipe yields 4 servings.