Season chicken with salt and pepper, dust with flour. Heat olive oil in an oven proof skillet, add chicken skin side down and cook until golden, about 5 minutes. Turn over and pour off fat. Tuck shallots around chicken and cook until golden, about 2 more minutes. Push chicken aside and stir in 1 Tbsp tomato paste and 1 Tbsp fresh thyme and cook about 30 seconds. Add 1/2 cup apple cider vinegar and 1/2 cup unfiltered apple cider and 1/3 cup golden raisins, bring to a boil and simmer one minute. Transfer to the oven and roast 10-12 minutes at 450 degrees. Remove chicken from pan, bring sauce back to a boil then reduce by half (about 3-4 minutes). Lower the heat and whisk in the 2 Tbsp butter.
Veggies:
Place squash, califlower and ginger in a large steamer basket over boiling salted water, cover and steam about 25 minutes. Add snow peas, remove the pan from heat and keep covered until the peas are crisp-tender, about 5 mintues. Toast crushed corriander seeds (1/2 tsp) in a skillet over medium low heat about 1 minute. Add seseme oil and increase heat to medium high. Add 1 can chickpeas and cook until crisp, about 5 minutes. Add butter and scallions, remove from heat. Serve over rice
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