Name: Alberta Chicken
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M1DT1H45M0.000S
Yield: 4 servings
Ingredients: 5 tablespoons brown sugar; 2 tablespoons kosher salt; 1 teaspoon whole black peppercorns; 3 bay leaves; 4 split skin-on, boneless chicken breasts (8 single breasts, left in attached in pairs in the butterfly shape; 12 to 14 ounces each pair); 1 1/2 cups potato starch; 1 cup cornstarch; 1 cup sesame seeds; 1/2 cup plus 1 tablespoon garlic powder; 1/2 cup plus 1 tablespoon onion powder; 1/4 cup ground cumin; 1/4 cup ground fennel seed; 1 tablespoon kosher salt; 2 cups goat feta, crumbled; 3 tablespoons olive oil; 2 tablespoons lemon juice; 5 tablespoons whipping cream; 1 teaspoon kosher salt; 2 cups mascarpone; 1/2 cup plus 1 tablespoon pickled hot peppers in oil (strained); 1/4 cup apple cider vinegar; 2 tablespoons chopped raw garlic; 2 tablespoons agave syrup; 1 tablespoon lemon juice; 1 1/2 teaspoons harissa powder; Pinch kosher salt; 1 1/4 cups tahini paste; 1 cup olive oil; 1 large zucchini; 2 tablespoons olive oil

Directions

Special equipment:

a squeeze bottle; a mandoline

For the chicken brine: In a pot that will hold everything, add the brown sugar, salt, black peppercorns, bay leaves and 2 liters water and place over medium-high heat. Bring to a simmer and allow to cook for 15 minutes. Transfer into a storage container and cool in an ice bath, stirring frequently.
Place the chicken breasts into the cold brine, ensuring that they are full covered by the brine. Close the container and place in the refrigerator for 24 to 36 hours to fully brine.
For the breading: Place the potato starch, cornstarch, sesame seeds, garlic powder, onion powder, cumin, fennel seed and salt in a bowl and whisk thoroughly until well combined.
For the whipped feta and mascarpone: Add the feta, olive oil and lemon juice to a food processor and pulse to break up the feta until finely crumbled and the oil and juice are incorporated. Add the whipping cream, salt and 1 cup mascarpone and continue to process until smooth, stopping and scraping the sides as needed until the feta is barely noticeable and has a fine ricotta consistency. Add the remaining cup mascarpone and puree until everything is well incorporated.
For the chili/harissa vinaigrette: Place the pickled peppers, apple cider vinegar, garlic, agave, lemon juice, harissa powder and salt into a blender and puree until smooth. Add the tahini and puree until incorporated. Slowly add the olive oil and blend until emulsified. Transfer to a squeeze bottle.
For the rolled zucchini salad: Shave the zucchini with a mandoline as thin as possible. Roll each slice into individual cylinders and place in a bowl. Add the olive oil, lemon juice, preserved lemon and seasoning salt to the bowl.
For the chicken: Preheat a convection oven to 400 degrees F on medium fan speed. Preheat a flat top griddle or frying pan to medium-high heat.
Dredge the chicken breasts skin-side down in the breading. Add the butter and 2 tablespoons canola oil to the cooking surface and let get hot. Place the chicken skin-side down on the griddle or frying pan and cook until golden brown, approximately 2 minutes. Flip and cook for another 2 minutes. Place the chicken on a baking sheet and reserve.
Meanwhile, mix the zucchini wedges with the remaining 2 tablespoons canola oil and salt, then place on the same hot surface and sear on both sides, approximately 1 minute per side. Place the zucchini on the same baking sheet as the chicken and put in the oven; let roast until the chicken is cooked through (pull the zucchini earlier if needed as to not overcook), for 8 to 10 minutes.
Spread a circle of whipped feta on a plate. Drizzle the harissa vinaigrette around the circle. Top with the chicken and wedges, then the zucchini salad. Serve.