| 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 |
tb |
Salt |
| 2 |
|
Butternut squash cut in half |
| 1 |
|
Red onion |
| 1 |
tb |
Olive oil or pumpkin seed oil |
| 4 |
|
Cloves garlic |
| 1 |
tb |
Curry powder |
| 1 |
tb |
Parmesan cheese |
| 1 |
c |
Basmati rice |
| 1/4 |
c |
Chopped onion |
| 1 |
c |
Chopped butternut squash |
| 1 |
c |
Chopped apples; (peeled) |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Curry powder |
| 3 |
c |
Chicken stock or water |
| 1 |
c |
Yogurt |
INSTRUCTIONS
FOR CHICKEN
FOR PUMPKIN PUREE
FOR YOGURT RICE
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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