Beer Marinated Chicken With Pumpkin Puree And Yogurt Rice Recipe
Servings: 1
Ingredients
- 4 x Chicken breasts, skin on
- 1 c. Beer, (wheat)
- 1 c. Water
- 2 Tbsp. Salt
- 2 x Butternut squash cut in half
- 1 x Red onion
- 1 Tbsp. Extra virgin olive oil or possibly pumpkin seed oil
- 4 x Cloves garlic
- 1 Tbsp. Curry pwdr
- 1 Tbsp. Parmesan cheese
- 1 c. Basmati rice
- 1/4 c. Minced onion
- 1 c. Minced butternut squash
- 1 c. Minced apples, (peeled)
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Curry pwdr
- 3 c. Chicken stock or possibly water
- 1 c. Yogurt
Directions
- Combine beer, water and salt. Put the chicken in the curing liquid.
- Drain and pat dry with paper towels. Saute/fry the chicken breast in medium pan with 1 Tbsp. extra virgin olive oil, skin side down 3 min on medium heat and additional min on 400 degrees in the oven. Take out, turn to meat side and let rest in pan for additional 2 min.
- For Pumpkin Puree:Brush sheet pan with extra virgin olive oil and put all ingredients in sheet pan.
- Roast in oven for 25 min. Take out and put in blender. Blend till smooth. Put in pot and add Tbsp. grated parmesan cheese, salt and pepper to taste.
- For Yogurt Rice:Saute/fry in pot with all ingredients except chicken stock and yogurt.
- After 4 min, add stock, let simmer for 15 min. Add yogurt right before service. Garnish with toasted pumpkin seeds and touch of balsamic vinegar (drizzle on plate).
- Aquavit
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