| Level: | Easy |
| Total: | 45 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons canola oil
- 4 large skin-on chicken breasts (5 to 6 ounces each)
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup rice wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds, lightly crushed
- 1 large clove garlic, grated
- 3 medium underripe Anjou pears, peeled and cut into matchsticks
- 4 stalks celery, peeled and cut into thin half-moons
Instructions
- Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total.
- Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt.
- Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve.
- Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 529 |
| Total Fat | 32 g |
| Saturated Fat | 6 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 6 g |
| Sugar | 19 g |
| Protein | 27 g |
| Cholesterol | 80 mg |
| Sodium | 950 mg |
Reviews
I can only comment on the fennel and pear salad. The tangy rice vinegar was perfect. Fresh garlic is too bitter for me so I grated the garlic and let it sit for about 5 minutes to reduce the sharpness. This is now my go-to recipe for fennel salads. The pear was gorgeous in this.
I couldn’t find rice wine vinegar, cumin seeds or coriander seeds so I substituted apple cider vinegar, ground cumin, and ground coriander and it turned out absolutely fabulous. My mom and I both loved it. NOTE:. Be sure to adjust down the amount of ground spices you use to make up for using ground ingredients instead of seeds.
One of our favorite local restaurants, Priam Bistro, had an amazing chicken dish, which is no longer on their menu. We also have a lot of pears growing on our tree right now and I had just picked quite a few. When I saw this recipe for pan seared chicken and pear slaw, I thought the chicken might come close to Prima’s delicious preparation, and I was right! And our pears were put to good use; my husband loved the slaw. I think the cumin and coriander add just the right flavoring. I also added spinach to the pan jus, incredibly yummy! Pan searing is going to be my go to for chicken preparation! The trick, as Alex says! Is to sear only wear their is skin. My husband cut up a whole chicken for me and I used the breasts only for this dish and saved the rest for something else, such as soup perhaps!
I often watch The Kitchen and then save the corresponding recipes I want to try on the app. This recipe is so good! I love the pear slaw. The dressing for the slaw is so delicious. Thank you @Alex!
Honestly, wasn’t expecting it to this THIS GOOD!!!! Delish!!!!
I tried this and it was wonderful. Pork chops were on the menu, and I used those in the same way as the chicken. This slaw added such a great balance to the meal, I would make this again for sure.