Beer Marinated Chicken With Pumpkin Puree And Yogurt Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Sami | Infood01 | 1 | Servings |
INGREDIENTS
| 4 | Chicken breasts, skin on | |
| 1 | c | Beer, wheat |
| 1 | c | Water |
| 2 | T | Salt |
| 2 | Butternut squash cut in half | |
| 1 | Red onion | |
| 1 | T | Olive oil or pumpkin seed |
| oil | ||
| 4 | Cloves garlic | |
| 1 | T | Curry powder |
| 1 | T | Parmesan cheese |
| 1 | c | Basmati rice |
| 1/4 | c | Chopped onion |
| 1 | c | Chopped butternut squash |
| 1 | c | Chopped apples, peeled |
| 2 | T | Olive oil |
| 1 | t | Curry powder |
| 3 | c | Chicken stock or water |
| 1 | c | Yogurt |
INSTRUCTIONS
Combine beer, water and salt. Put the chicken in the curing liquid. Drain and pat dry with paper towels. Saute the chicken breast in medium pan with 1 tablespoon olive oil, skin side down 3 minutes on medium heat and additional minutes on 400 degrees in the oven. Take out, turn to meat side and let rest in pan for additional 2 minutes. For Pumpkin Puree: Brush sheet pan with olive oil and put all ingredients in sheet pan. Roast in oven for 25 minutes. Take out and put in blender. Blend until smooth. Put in pot and add in tablespoon grated parmesan cheese, salt and pepper to taste. For Yogurt Rice: Saute in pot with all ingredients except chicken stock and yogurt. After 4 minutes, add in stock, let simmer for 15 minutes. Add in yogurt right before service. Garnish with toasted pumpkin seeds and touch of balsamic vinegar (drizzle on plate). Converted by MC_Buster. NOTES : Recipe adapted from Chef Marcus Samuelsson, Executive Chef of Aquavit Recipe by: IN FOOD TODAY SHOW #INJ298A Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1793
Calories From Fat: 816
Total Fat: 92.3g
Cholesterol: 311.5mg
Sodium: 14753mg
Potassium: 3157.9mg
Carbohydrates: 115.3g
Fiber: 14.6g
Sugar: 40g
Protein: 131.4g