Almond Crusted Supreme of Chicken

 In Clean Eating, Nutrition, promoting local, Recipe, Self Care, Uncategorized, Wellness

Almond Crusted Supreme of Chicken, Rice Vermicelli with Autumn Vegetable Salad, Miso Vinaigrette Peanut Chicken

We served this gluten free, dairy free, protein rich, taste explosion at our last retreat and everyone was begging for the recipe. So we asked chef Chris to share it and here it is. Please feel free to get creative and switch up the root vegetables if you can’t find any Kohlrabi or Rutabaga.

 Ingredients: 

  • 4 portions Chicken Supreme (1 pc – 150 G) Breast – skin on, drumette on
  • Almond, Blanched 120 g
  • Honey 20 g
  • Canola or Olive oil 40 ml
  • Sea Salt (Coarse)  to taste
  • Black Pepper, Cracked to taste

Instructions: 

  1. Clean & trim the chicken supreme, French the drumette removing flesh and cartilage from knuckle joint.
  2. Pre-heat a heavy pan over medium high heat, add oil. Season the chicken supreme (skin side) with the sea salt and cracked black pepper, sear the skin side until golden and crispy, turn oven and sear flesh side briefly. Remove the supreme from the pan and place on paper towel to drain excess oil
  3. Roughly crush or chop the almonds until approximately the texture of coarse sand, place in a shallow dish (retain 2 g for garnish)
  4. Brush the chicken skin with a heavy coat of honey and place skin side down in the crushed peanuts, press firmly to evenly adhere the peanuts well to the supreme
  5. Place the crusted supreme, skin side up on a roasting rack over a sheet tray and roast in a 375F oven (12/15 min) until the internal temperature (checked at the drumette joint) reaches 170F
  6. Remove from the oven and rest for 5 min before slicing on a bias into 4 slices

Autumn Salad 

 Ingredients:

  • Scallion/Green Onion 60 g (approx. 4 shoots)
  • Kohlrabi 160 g
  • Rutabaga or turnip 160 g
  • Red Cabbage 250 g
  • Carrot 160 g
  • Cilantro, fresh bunch
  • 1 Thai Chili
  • Rice Vermicelli, cooked 400 g
  • Miso Vinaigrette 160 ml (see recipe below)

Instructions: 

  1. Wash & Clean the vegetables. Peel the Carrot, kohlrabi, turnip or rhutabega
  2. Finely julienne all the vegetables and place into a covered bowl and set aside for service
  3. Roughly chop the cilantro just prior service. Reserve several nice cilantro sprigs in ice water for garnish
  4. Place the dry rice vermicelli in gently simmering water until just cooked (approx. 1/1.5 minutes), drain immediately and refresh in cold (ice) water to stop cooking, reserve chilled until service
  5. At service combine the rice vermicelli, cilantro and julienne vegetables. Add 30 ml of the Miso vinaigrette (retain the remaining 10 ml for plate garnish) with the salad and mix well to evenly coat and intersperse the vegetables and noodles evenly

 

Evolve Retreat co Almond Crusted Chicken Supreme

 

Miso Vinaigrette

Yield: 155 ml (4 portions)

Ingredients:

  • Fresh Ginger, peeled 1 inch
  • 40 g Fresh Garlic, clove peeled
  • Lime Juice (fresh squeezed / approx. 2 lime)
  • Cold Pressed Canola Oil 75 ml
  • Toasted Sesame Oil 60 ml
  • Braggs Soy Sauce 60 ml
  • Miso Paste (organic) 80 g
  • Sea Salt to taste

Instructions: 

  1. Combine all ingredients in a blender or vita-mix and blend thoroughly until very smooth and well combined
  2. Retain chilled in a squeeze bottle until service

Plating instructions:

Dress the salad well. Using a fork, curl the portion amount of the rice noodle and vegetable salad. Place the sliced supreme on top of the salad and press to seat firmly Garnish with cilantro sprigs and drizzle the remaining Miso vinaigrette around the salad. Enjoy!

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