RECIPES

Crispy Chicken with Stokes Purple® Sweet Potato Apple Hash and California Avocado Escabeche

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Total Time:

30min

Cook Time:

30min

 Crispy Chicken with Stokes Purple® Sweet Potato Apple Hash and California Avocado Escabeche

Zesty, juicy grilled chicken is sensational when topped with marinated California Avocados and served with a purple sweet potato hash.

Ingredients

Serves: 4
  (6 oz.) boneless chicken thighs or breasts, with skin
  As needed  Salt and freshly ground black pepper, to taste
Tbsp.  Extra virgin olive oil
Tbsp.  freshly squeezed lime juice
Tbsp.  fresh oregano leaves, chopped
Tbsp.  Extra virgin olive oil
1/2    red onion, julienned
pinch  of ground allspice
pinch  of ground cloves
pinch  ground cumin
1/4  tsp.  dried oregano
pinch  cracked black pepper
1/2  tsp.  agave syrup
Tbsp.  white vinegar
  ripe, Fresh California Avocados, seeded, peeled, and cut in 1/2-inch dice
cups  Purple Sweet Potato Hash for serving
    Stokes Purple® Sweet Potato and Apple Hash
Tbsp.  unsalted butter or extra virgin olive oil
  large yellow onion, peeled and diced
1/2  lb.  Stokes Purple® Sweet Potato, peeled and cut into 1/4-inch dice
1/2  lb.  Pink Lady apples, peeled, cored, and cut into 1/4-inch dice
  As needed  Salt and freshly ground black pepper, to taste
  As needed  Water, as needed
  As needed  Crema or Cream Fraiche for garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. In a shallow dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, and oregano in a small bowl and pour over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.
  2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until skin is crispy, then flip and continue cooking until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts.
  3. Meanwhile, make the avocado escabeche: Heat sauté pan over medium heat and add olive oil, julienned onions, salt and fresh ground black pepper. Cook, stirring often until onion caramelizes, about 10 minutes. Add allspice, cloves, cumin, oregano and cracked black pepper and cook briefly to release aromas. Remove from heat and add vinegar and agave. Pour hot escabeche over diced avocado and toss gently.
  4. To serve, arrange grilled chicken over a bed of Sweet Potato Hash. Spoon avocado escabeche onto crispy chicken and serve immediately.

Stokes Purple® Sweet Potato and Apple Hash

  1. Place a medium pot with a tight fitting cover on medium heat, add butter and onions, salt and pepper.  When heated through and starting to caramelize add sweet potato chunks and then apple chunks.
  2. Cook, covered tightly, over medium heat, stirring every 5 minutes, adding water as needed to prevent scorching, until tender throughout and starting to break down, about 20 to 25 minutes. Serve immediately drizzled with crema.

Beverage Pairing: Try with the chef’s recipe for Border Grill Bloody Maria cocktails.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Mary Sue Milliken and Susan Feniger, bordergrill.com

 

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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