Cumin-Cilantro Chicken with Pickled Tomatoes on Quinoa & Raisin Pilaf

(from largomason’s recipe box)

Ingredients

  • Seared Chicken:
  • 4 legs chicken, boned
  • Salt & Pepper
  • Cumin Cilantro Sauce:
  • 3 Tbsp Butter
  • 3 Leeks
  • 1/4 cup Cumin
  • 4 cloves Garlic
  • 2 cups Chicken Stock
  • 1 cup Heavy Cream
  • 2 bunches Cilantro
  • Quinoa & Raisin Pilaf:
  • 2 cups Quinoa
  • 4 cups Chicken Stock
  • Salt & Pepper
  • 1 red onion
  • 1/2 cup Raisins
  • 1 bunch Chives
  • Pickled Tomatoes:
  • 6 Roma Tomatoes, diced
  • 1 cup EVOO
  • 1 cup Red Wine Vinegar
  • 1 cup Brown Sugar
  • 1/2 cup Mustard Seed
  • 2 Tbsp Turmeric
  • 2 Tbsp Cumin
  • 3 Sprigs Cilantro

Directions

  1. For the Seared Chicken:

  2. Sear chicken skin side down for 10-15 minutes over medium heat, until crisp.

  3. Flip over and finish for 5 minutes.

  4. For the Cumin Cilantro Sauce:

  5. Sweat leeks with 3 Tbsp butter.

  6. Combine cumin and garlic and sweat.

  7. Cook these 2 combinations along with all ingredients for 10 minutes. Then puree and add: ¼ cup Brown Sugar, 1 Egg Yolk, ¼ cup Red Wine Vinegar, Hot sauce

  8. Add hot sauce into this to temper yolk and adjust with salt and pepper.

  9. For the Quinoa & Raisin Pilaf:

  10. Toast quinoa in a dry pan for 5 minutes.

  11. Add chicken stock, salt & pepper and cook for 10-15 minutes.

  12. In a separate pan, caramelize 1 red onion, and add raisins, and chives.

  13. Fold into finished Quinoa and place sautéed chicken on top.

  14. For the Pickled Tomatoes:

  15. Bring vinegar to a boil.

  16. Heat oil and add in spices. Add in sugar.

  17. Turn off head and pout both oil and vinegar mixture over tomatoes.

  18. This tops the chicken, pilaf and sauce.

  19. Top with a few sprigs of cilantro.

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