The perfect summer dish that’s both high in protein and full of nutrients. The fresh crisp consistency of the seasonal succotash, compliments the creamy avocado puree, and the savory tender chicken leg. Tasty and satisfying without weighing you down with empty calories. The best part about cookingΒ with high quality organic free range chicken is that you don’t have to worry about separating the skin while you’re eating, that’s where a ton of flavor from the cast iron and seasoning live. Don’t be afraid to get creative with your plating technique and impress all your friends! Feel free to swap out vegetables for what’s in season at your local farmers market.
Ingredients:
4 Whole Chicken Legs, deboned and seasoned
3T Fennel Thyme spice blend
2 Avocados, seed and stem removed
ΒΌ c Cold water
2 Limes, for juice
1 Lemon, for juice
1 Jalapeno, vein and seeds removed
1tsp Thyme, picked
1tsp Oregano, chopped
3 Corn, kernels removed
ΒΌ lb Shishito Peppers, stems removed
ΒΌ lb Cranberry Beans cooked
ΒΌ lb Baby Summer Squash, cut into Β½β pieces
1c Cherry Tomatoes, halved
ΒΌ Red Onion, thinly sliced
Β½ c Basil leaves, picked
Β½ c Parsley leaves, picked
2 cloves of garlic
ΒΌ c + 4T Extra Virgin Olive Oil
Salt
Pepper
Directions:
Avocado Puree
Place the avocado, lime juice, water, jalapeno in a food processor or blender. Puree until smooth and season with salt and pepper to taste.
Basil Pistou
Put the basil, parsley, garlic, 1/4 c extra virgin olive oil in a food processor or blender, puree until smooth, season with salt and pepper and add a squeeze of Β½ a lemon.
Succotash
Heat a large sautΓ© pan over medium heat. Pour 2T of extra virgin olive oil then add shishito peppers and cook until blistered. Add the squash, corn, thyme and oregano. Once the corn and squash are almost tender, add the cranberry beans, cherry tomatoes, red onion and sautΓ© for about 2 minutes or until the tomatoes are lightly cooked. Add a squeeze of Β½ a lemon and season with salt and pepper. Remove from heat.
Chicken Leg
Season both sides of the chicken with salt, pepper and the fennel thyme spice mix. Heat a large cast iron over medium-high heat, add the remainder 2T of extra virgin olive oil, then place the chicken skin side down onto the pan. Cook for about 7 minutes or until the skin is golden brown, then flip the chicken and cook for another 5-7 minutes. Remove from heat and let rest for about 1-2 minutes.
Recipe By: Catty Boom Batty
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