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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Main Courses, Season 4
Roast Chicken with Beets
Source: Richard Blais, Top Chef Season 4
rate this recipe:
Roast Chicken with Beets, Avocado, Apple & Cilantro
Prep Time: one hour and 15 minutes
Serves: 8
Directions:
Season chicken with salt and pepper and sear on high until crispy brown and cooked through. Sweat onion and garlic in olive oil and add black beans. Season with cayenne, cinnamon, cumin, vinegar, cilantro and basil; cook for 15 minutes.
Cut apples, avocados and beet. Add to bowl. Mix ginger and lime juice in bowl to make a vinaigrette and toss in with apples, avocados and beet. Serve as a simple meal.
Ingredients:
8 pieces chicken thigh (bone in)
Salt and pepper to taste
1 onion, chopped
2 cloves garlic, chopped
1/2 cup olive oil
2 cans black beans
1/2T cayenne
Cinnamon to taste
2T cumin
3 shots white wine vinegar
1/2 bunch cilantro, chopped
1/2 bunch basil, chopped
2 apples julienne
2 avocados, diced
1 beet, diced
1/2 knob ginger, grated
4 limes, juiced
Comments
DocuDiva wrote:
This sounds delicious, but the salad recipe is vague. Are the beets meant to be cooked or raw? Is the vinaigrette just ginger and lime? No oil? No vinegar?
posted on May 1, 2008 at 12:15 PM
YogaLily wrote:
I made this tonight. I used boneless, skinless chicken thighs which were good. I was skeptical about the large amount of olive oil (1/2 cup) used for the beans but they turned out well. I made a few assumptions: remove chicken before adding other ingredients (I covered them and stuck them in the oven to keep warm); beans- rinsed and drained; beets- raw, unpeeled; dressing- add olive oil. Four limes is WAY TOO MUCH for this salad. I don't have "mad knive skills" so it took me quite a while to put the salad together. It looked beautiful, but the lime was was just too much for my family. I was so disappointed to have to toss it in the the compost bin.
I might try it again. The chicken and beans were great.
posted on May 5, 2008 at 6:41 PM
Maggie wrote:
For the beets, I steamed them the night before in a double boiler. After peeling the outer skin and chopping the tops off, I cut the beets about the size of my little finger and steamed them for about a half hour and they were tender. This way they are tender and sweet. Also, beet juice can stain, so I cut everything near the sink for easy clean up. And, as YogaLily wrote, be cautious with the lime and vinegar, because it makes the recipe very tart.
posted on June 15, 2008 at 1:34 PM