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Receta Beer Marinated Chicken With Pumpkin Puree And Yogurt Rice
by Global Cookbook

Beer Marinated Chicken With Pumpkin Puree And Yogurt Rice
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Ingredientes

  • 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

Direcciones

  1. Combine beer, water and salt. Put the chicken in the curing liquid.
  2. 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.
  3. For Pumpkin Puree:Brush sheet pan with extra virgin olive oil and put all ingredients in sheet pan.
  4. 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.
  5. For Yogurt Rice:Saute/fry in pot with all ingredients except chicken stock and yogurt.
  6. 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).
  7. Aquavit