Sunday, March 7, 2010
Lime Chicken with Apple, Feta and Cucumber Salsa
Hi my darlings! Sorry for the brief pause in posting... I'm back and will update everyday this week. In the meantime, how about those Oscars???
Lime Chicken Marinade:
juice and zest of 1 lime
1/4 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coriander
1/2 teaspoon worchestershire sauce
1 medium shallot, minced
1/2 teaspoon red pepper flakes
1 garlic clove, smashed
fresh cracked pepper
1/4 teaspoon minced fresh rosemary
3/4 teaspoon honey
2 boneless, skinless chicken breasts
Combine the marinade ingredients and pour into a large ziploc. Add in the chicken breasts, smush around to make sure they're all well greased, close up the bag and refrigerate for at least 2 hours but no more than 4, or the acid will make the chicken mushy. Remove 30 minutes before cooking to let come to room temp.
To cook, preheat oven to 350.
Using a paper towel, lightly grease a stovetop grill pan with peanut oil or vegetable oil. Put the pan over medium high heat for 2 minutes. In the meantime, remove the chicken from the marinade and pat dry (they'll never become 'dry' at this point, but just do your best.) Season one side lightly with kosher salt and add to the grill pan lowering the heat to low/medium. Cook for 4 minutes or just until the first side has been branded with nice grill marks, then turn and cook another 3 minutes. Transfer to a baking sheet and bake for 8 minutes. Remove, top with the salsa, and serve.
Apple, Feta and Cucumber Salsa
1 granny smith apple, chopped
1/2 cucumber, chopped
1 jalapeno, seeded, deveined and finely chopped
1/2 yellow bell pepper, seeded, deveined and chopped
1 1/2 tablespoons apple cider vinegar
juice of 1/2 lime
handful of fresh cilantro leaves, chopped
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons crumpled feta
optional: 1 small avocado, minced
Mix the apple through the salt ingredients together. Cover and refrigerate for at least one hour, then just before serving, mix in the feta and avocado.