Mattbites.com. I like his blog because he is a good food stylist and a great photographer. He’s a funny guy too. The last time I was reading his blog he talked about his last project photographing this recipe. He said and I quote “It had that savory, juicy look to it and an aroma that was heavenly and I felt like jumping into the plate.” The picture looked so good I was convinced that we should jump into the plate and make it for our next WwG&C. We still have some scallions, cilantro, Serrano chiles and other Latin ingredients from our Cinco de Mayo experiment that we don’t want to go to waste so this is just perfect.
I kinda messed up the salsa dressing and didn’t follow the instructions carefully but my oh my…it still turned out delish.
Cilantro Chicken with California Avocado and Pickled Tomato Salsa recipe
courtesy Mary Sue Milliken & Susan Feniger and the California Avocado Commission.
The recipe below was a cut and paste from the blog site of Matt Armendariz of mattbites.com.
4 (6 oz.) boneless chicken thighs or breasts, with skin
Salt and freshly ground black pepper, to taste
¼ Cup extra virgin olive oil
¼ Cup freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (recipe below)
2 ripe Fresh California Avocados, peeled, seeded and cut in 1/2-inch dice
2 Cups cooked brown basmati rice
1. In a shallow, non-reactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder 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 just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.
3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.
Pickled Tomato Salsa
1 Pound tomatoes, peeled, seeded and cut in quarters
½ bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds
½ Cup white vinegar
2 ½ Tbsp brown sugar
2 tsp salt
4 tsp freshly grated ginger
1 Tbsp minced garlic
2 tsp yellow mustard seeds
2 tsp cracked black peppercorns
2 tsp ground cumin
1 tsp cayenne
½ tsp turmeric
½ Cup extra virgin olive oil
1. In a large bowl, toss tomatoes with scallions and chiles.
2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve.
3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.
4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.
We didn’t have any basmati rice so we ended up using jasmine rice. We also added fresh cilantro to the pickled tomato salsa and a little bit of lime juice to the salad dressing. All in all this meal turned out great. Matt was right, this recipe is a fusion of Asian, Latin and Indian influences.
One word… sublime.
So go ahead… jump into the plate. You won’t be sorry.
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