Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes

Total Time:
2 hr 1 min
Prep:
30 min
Inactive:
1 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
  • 1 cup fresh lemon juice
  • 1/2 cup olive oil, plus 3 tablespoons
  • 2 tablespoons honey
  • Freshly ground black pepper
  • 4 (8 ounce) frenched, skin on chicken breasts
  • 1/3 cup grated cotija cheese
  • Salt and freshly ground pepper
  • Mango Garlic Sauce, recipe follows
  • Green Onion Pesto Mashed Potatoes, recipe follows
  • Mango Garlic Sauce:
  • 8 cups home made chicken stock (do not use canned for this recipe)
  • 8 whole black peppercorns
  • 1 head roasted garlic, pureed
  • 3 cups red wine vinegar
  • 1 cup white wine vinegar
  • 1 1/2 cups granulated sugar
  • 3 mangos, peeled, pitted and pureed
  • Salt and freshly ground pepper
  • Green Onion Pesto Mashed Potatoes:
  • 4 pounds baking potatoes, like russets, peeled and cut into large cubes
  • 4 tablespoons unsalted butter
  • 1 cup heavy cream, scalded
  • Green Onion Pesto, recipe follows
  • Salt and freshly ground pepper
  • Green Onion Pesto:
  • 2 tablespoons pumpkin seeds
  • 2 cloves garlic
  • 6 spinach leaves
  • 3 tablespoons chopped cilantro
  • 6 green onions, coarsely chopped
  • 3 tablespoons fresh lime juice
  • 1/4 cup olive oil
  • 3 tablespoons grated Parmesan
  • 2 tablespoons honey
  • Salt and freshly ground pepper
Directions
  • Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.

  • Preheat oven to 400 degrees F.

  • Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.

  • Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.

  • Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes.

Mango Garlic Sauce:
  • Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl.

  • Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly.

  • Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper.

Green Onion Pesto Mashed Potatoes:
  • Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste.

  • Yield: 6 to 8 servings

Green Onion Pesto:
  • Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth.

  • With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined.


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