4.0 – 1 reviews • Poultry
| Level: |
Intermediate |
| Total: |
9 hr 35 min |
| Active: |
1 hr |
| Yield: |
1 serving |
Ingredients
- 1 chicken leg (drumstick and thigh)
- 10 sprigs fresh thyme
- 1 shallot, diced
- 2 tablespoons Jerk Spice Rub, recipe follows
- 6 tablespoons grapeseed oil
- 3 ounces cauliflower florets
- 5 cherry tomatoes
- Kosher salt and freshly ground black pepper
- 1/3 teaspoon fresh rosemary
- 1/3 teaspoon fresh tarragon
- 3 ounces quinoa
- 2 tablespoons Garden Chimichurri, recipe follows
- 2 tablespoons ground coriander
- 2 tablespoons ground ginger
- 2 tablespoons light brown sugar
- 1 tablespoon cayenne powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper
- 2 teaspoons dry thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon olive oil
- 1 teaspoon minced shallot
- 1/3 teaspoon minced garlic
- A large pinch of red pepper flakes
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Instructions
- Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
- Preheat the oven to 350 degrees F.
- Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
- Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
- Cook the quinoa according to the package directions.
- Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
- Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
- Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
- Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
- Pour the vegetables over the chicken before serving.
- Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
- Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.