Title: Skinless Roast Chicken Breast Salad with Vegetable Chips
Categories: Salads, Chicken, African, Caribbean, Chilies
Yield: 2 Servings
2 chicken breasts on the bone
9 oz Each
MARINADE:
1/2 c Oil
3 tb African spice blend:
Whole roasted cardamon;
Turmeric
Cumin; coriander and
Nigerian cayenne
In equal amounts
2 tb Island jerk seasoning
Fresh thyme
Fresh cilantro
1 ts Freshly ground pepper
Trim fat and slightly pound chicken breast if boneless. Blend
all spices and herbs with oil in a bowl or holding pan. Add
chicken to spice mixture. Refrigerate and marinate for at least an
hour.
In a medium size saute pan on medium heat, add 2 teaspoons of
desired oil. Let oil get almost smoking hot. Add chicken, skin
side down, immediately. Let sear for 20 to 30 seconds or until
golden brown. Turn over, removing all excess fat from the pan. Put
into a 375 degree oven for 8 minutes if boneless and 15 to 18
minutes with the bone in. When done, remove from pan and let it
rest for 5 minutes so that the juices flow and relax through the
meat.
Peel skin off with a small knife and slice thin slices with a
sharp slicing knife or chef's knife.
Fan the meat over Wilted Mustard Greens. Drizzle the Spinach and
Roasted Garlic Vinaigrette over the meat lightly and also on the
plate. Garnish with fresh beet and carrot chips that have been
slow roasted in a 275 degree oven.
Chef's note: You can use any fresh greens or green mixture (i.e:
mesclun mix, Romaine, green leaf or radicchio)
Recipe courtesy of Dirk Zephir, Executive Chef of Soul Cafe.
