Ingredients
- 2 bone-in whole chicken breasts, halved
- 2 tablespoons Toasted Spice Rub, recipe follows
- Salt and freshly ground pepper
- Extra-virgin olive oil
- 2 cups absolutely fresh corn kernels (about 3 ears)
- 3 cups packed arugula
- 1 1/2 teaspoons coarsely chopped fresh oregano leaves
- 3/4 cup Whole Citrus Vinaigrette, recipe follows
- 1 1/2 ounces pecorino
Directions
Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
Slice chicken into bite size pieces, place on top of salad and serve.
Toasted Spice Rub:
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup (1-ounce) chili powder
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Yield: about 1 cup
Whole Citrus Vinaigrette:
- 3 small oranges
- 1/2 red onion, minced
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups extra-virgin olive oil
Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.
Yield: about 3 cups
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By len_12986856
Bridgeville, 78
on July 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I LOVED this recipe (!...though I changed it somewhat to suit my own tastes. Firstly, I simply do not like pecorino or any Romano cheese. However, I really like mild domestic Parmesan usually getting the kind cut from a wheel covered in black wax and this was substituted for the pecorino. We have a local source for cheese here in Pittsburgh: http://www.pennmac.com and this is where I buy various cheeses almost every week. They have a selection of ~400 different cheeses and they are (almost all fresh cut to order.
The corn was sourced from one of my local farmer?s markets and was a sweet as candy. The corn was grown by: http://www.simmonsfarm.com & I bought it the day it was picked though I didn?t make this recipe until 4 days after the corn was picked. (We made a black bean, fresh corn salsa the day it was picked.
As far as the dressing is concerned, I used some ?over the hill? but really sweet oranges and they were fantastic. Also, I eliminated the raw onion as I ?knew? it would not suit me.
Lastly, I used a rough chopped, very thinly sliced maple smoked ham (http://www.kretschmardeli.com/products/ham.aspx from my local grocer in lieu of the grilled chicken. Don?t get me wrong, the grilled, rubbed chicken would be fantastic and we grill 4 or 5 times per week ? 52 weeks of the year ? but it was past 9:00 PM and I wanted to use the ham as it was 3 days after being cut.
This was last night?s supper and my wife enjoyed it as much as me.
By malokej_8341589
Apex, NC
on December 14, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I ready the other comments before trying this, so I knew that the dressing was an issue. I modified the recipe to use the zest and sections from the 3 oranges, not the pith. Basically, I zested all 3 oranges, then peeled them and included all the rest in the blender. You would want to make sure the orange didn't have seeds, though. Since I'm vegetarian, I didn't include the chicken, but otherwise it was pretty good. I think next time I might use try the rub on veggies or tofu to expand and make it a meal...
By rkmlksfs
Lake Havasu Cit...
on August 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
the dressing was terrible, but I added some bottled italian and raspberry vinagrette to it and it was much better. at least i salvaged it
Read all 12 reviews