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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Blood Orange Margarita Chicken Topped With Crispy Fried Shallots

Blood Orange Margarita Chicken

Blood Orange Margarita Chicken Topped With Fried Shallots is one of my favorite recipes. The chicken is so flavorful and easy to do you’ll want to make it all the time. The best thing is, you can marinate the chicken in advance. I like to do it overnight so the next day I can just throw the chicken into the oven when I’m ready.

I’m going to serve this chicken with roasted potatoes and a Mocha Chili Spiced Roasted Asparagus. The recipe for my asparagus is available by clicking the link at the end of this post.

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I’ve posted a link at the end of this post that you might like called, Knowing Your Butcher. I share a few really great tips and tricks.

For this recipe, ask your butcher to remove the bones from the chicken breast, leaving the skin intact.

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Steve grills love to grill chicken thighs but he doesn’t use the skin. I take the skins and render the chicken fat. Basically, it’s similar to saving your bacon drippings. In a large sauté pan on medium-low heat, I melt the chicken skins until all the fat is completely rendered out, around 15 minutes. Transfer the melted chicken fat to a jar, let cool, then refrigerate.

Today I’m going to use this chicken fat to make my roasted potatoes. I think these potatoes will be a great accompaniment to my Blood Orange Margarita Chicken Topped With Fried Shallots.

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Blood-Orange-Margarita-Chicken

Prep Time: 15 minutes (includes cutting potatoes and slicing shallots)
Inactive Prep Time: overnight
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 2 to 4 servings
Equipment: 2 rimmed baking sheet pans, large zip-lock baggie, 12-inch sautépan, small saucepan

Ingredients:

4 skin-on boneless chicken breasts
1 cup of blood orange juice
5 limes, zested and juiced
2 tablespoon lime zest
1 cup of Tequila, silver
5 cloves whole garlic, peeled and smashed
1 tablespoon chili powder
1 1/2 teaspoons of Fresno chili, seeded and minced
1/2 cup of olive oil
2 tablespoon, Kosher salt, divided
2 teaspoons fresh ground black pepper, divided
8 Red Bliss potatoes, quartered
4 tablespoons of chicken fat, melted
4 large shallots, sliced into 1/8-inch thick rings
2 cups of Canola oil

Directions:
The night before, marinate the chicken. Place 4 skin-on boneless chicken breasts into a large (gallon size) zip lock bag. Add freshly squeezed lime juice, lime zest, silver Tequila, blood orange juice, whole cloves of garlic peeled and smashed, mined Fresno chili, olive oil, chili powder Kosher salt, and fresh ground black pepper, Release all the air from the bag then seal closed. Massage the chicken breasts so they’re all coated in the marinade.

Preheat oven to 425-degrees F.
In a small saucepan on medium-low heat, melt the chicken fat. Once melted remove from the heat and set aside.

Start by quartering the potatoes and adding them into a large mixing bowl with 1 tablespoon of Kosher salt, 1 teaspoon of fresh ground black pepper, and the melted chicken fat. Toss to combine. Spread the potatoes out in one even layer onto a baking sheet. Cook for 25 minutes or until the potatoes are golden brown on the outside and tender on the inside. Turn them once after 12 minutes to ensure they don’t stick. Remove the potatoes from the oven and cover the baking sheet with foil to keep potatoes hot.

Adjust the oven to 350-degrees F.
Using a pair of tongs, transfer the 4 chicken breasts to a baking sheet. Cook for 35 minutes or until the internal temperature of the chicken is 165-degrees F. Remove from the oven and cover with foil to keep warm.

Note: Times may vary slightly so keep a close watch so as not to burn the shallots.

While the chicken is cooking, slice the shallots into thin rings, uniform in thickness. Place them into a saucepan of room temperature Canola oil (or another neutral oil).
Turn the heat up to medium and watch the shallots bubble. Those bubbles are water evaporating off. Once they begin to bubble, about 5 minutes, reduce the heat to medium-low. Fry the shallots for 18 minutes. Then watch more carefully, stirring frequently, until they’re golden brown, 2 to 3 minutes more. When the bubbles subside, that signifies the moister has cooked off and the shallots should be golden brown. Using a *spider, transfer the fried shallots to a plate lined with paper towel.

Note: Allow the oil to cool. Save it for salads or sautés.

Serve on a large platter family style.

*Spider: (Traditional Chinese kitchen tool) A wide shallow wire-mesh basket with a long handle used for removing hot food from a liquid.

 

Knowing Your Butcher

 

Mocha Chili Spiced Roasted Asparagus- P.S. Flavor- Artisanal Spice Blends

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Roasted Eggplant Tapenade

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This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Tuscan Ciabatta bread. I wanted something light but with amazing flavor. Most anything you put on top of a slice of grilled or toasted Ciabatta is delicious.

I found myself staring at the bread, then staring at the eggplant. OMG, Roasted Eggplant Tapenade!

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Eggplant Tapenade

Equipment: sheet pans, food processor
Prep Time: 10 minutes (prepping all the ingredients for the food processor)
Cook Time 35 minutes
Total Time 45 minutes
Yields: 8 servings
Equipment: 10 cup food processor, 2 rimmed baking sheet pans

Ingredients For Roasting Eggplant:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1  1/2teaspoons freshly cracked black pepper

Ingredients For Roasted Eggplant Tapenade:
2 large roasted eggplants, flesh removed
1-15.5-ounce can Cannellini beans, drained and rinsed
3 cloves garlic, chopped
zest of one lemon
fresh lemon juice 2-3 tablespoons
1/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons *E.V.O.O.
1 tablespoon of freshly chopped flat leaf Italian parsley leaves
1 tablespoon of freshly chopped basil
Smoked paprika for garnish (optional)
1 loaf Tuscan Ciabatta bread (yields 16 slices) substitute plain Ciabatta bread or a good French baguette
Garnish with smoked ground Paprika and E.V.O.O.

Directions:
Preheat oven to 400 degrees F.
I cut the top off two eggplants. Then cut them in half lengthwise and laid them onto two baking sheets. Drizzled them with olive oil, Kosher salt, and freshly cracked black pepper. Roasted them for 35-40 minutes then let them cool. Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, black pepper and *e.v.o.o.. Pulse until smooth. Next, add the grated cheese, fresh chopped herbs, and pulse until combined. Transfer the Tapenade to a serving bowl.

Directions For Ciabatta Bread:
Preheat oven 375 degrees F. Slice bread into 1/2 inch thick slices. Place them onto a baking sheet. Drizzle each slice with a little olive oil. Sprinkle each slice with a pinch of  Kosher salt and black pepper. Bake for approximately 12-15 minutes or until the bread is golden brown.

To serve:
Place the Roasted Eggplant Tapenade in a serving bowl. Sprinkle ground smoked paprika and a drizzle of *E.V.O.O. over the top. Alongside, I serve a platter of sliced grilled or oven toasted Ciabatta bread.

*E.V.O.O. is the abbreviation for Extra Virgin Olive Oil

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