Chicken Mains RECIPES

Baharat Crust Chicken with Summer Succotash and Tomato-Coconut Cream

Baharat Crust Chicken with Summer Succotash and Tomato-Coconut Cream

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Ingredients

  • Chicken:
  • 6 chicken French breast, skin on, bone out
  • Baharat Spice:
  • 2 T oregano
  • 3 teaspoons coriander
  • 3 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/4 teaspoon allspice
  • salt and pepper to season
  • Summer Succotash:
  • Olive oil
  • ½ red onion, diced
  • 3 small red potatoes, cooked, diced
  • 1 cup fresh corn
  • 1 cup fennel, diced
  • 1 poblano pepper, charred, peeled, stems and seeds discarded, small dice
  • 1 cup plum tomato, diced
  • salt to taste
  • Tomato-Coconut Cream:
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic
  • 1 tablespoons fresh minced ginger
  • 1 ½ cups crush tomatoes
  • 1 cup canned coconut milk
  • ½ teaspoon oregano
  • 1 teaspoon turmeric
  • ¼ teaspoon crush red chili flakes
  • Salt and pepper
  • Garnish-fennel fronds

Instructions

1

Chicken-

2

Optional-Marinate chicken overnight in garlic, red wine vinegar, olive oil salt, and pepper to make the chicken extra tender.

3

Pat chicken dry with paper towels. Mix together baharat spice ingredients and sprinkle evenly over both sides of chicken. Let sit an hour or so.

4

Pan sear until crisp and finish in the oven at 400 for about 25-30 minutes.

5

6

Vegetable Succotash:

7

Sauté vegetables separately and then mix together. Sauté until cooked but still firm.

8

9

Make sauce:

10

Sauté onion until translucent and then add the ginger and garlic. Add in the rest and bring to boil. Cover and simmer 15 minutes. Blend with an immersion blender and blend until smooth. Run though a mesh sieve to make a silky sauce. Season with salt and pepper.

11

12

Arrange chicken over bed of succotash and serve with sauce. Top with fennel fronds and serve.

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