Lemon-Sage Brick Chicken

Michael Brunson - Thursday, October 29, 2015
Lemon and sage marinated boneless chicken thighs are bricked and roasted until the skin is crispy. Make along side the Chai-Acorn Squash Brown Rice "Risotto". Yummy!

Sage Brick Chicken

2 #- Chicken Thighs (bnls, skin on)
4 oz- Spanish Onions (rough chop)
2 Tblsp- Garlic (sliced)
2 oz- Sage (fresh, leaves only, rough chop)
1 tea- Madris Curry Powder
½ tea- Hot Smoked Paprika
2 Tblsp- Kosher Salt
3 cups- Extra Virgin Olive Oil
Zest of One Lemon
Juice of One Lemon
2 oz- Corn oil

1. Trim the chicken thighs and place in a glass bowl.
2. In a separate bowl, mix the chopped Spanish onion, sliced garlic, and chopped sage leaves.
3. Add the Madris curry powder, hot smoked paprika, and Kosher salt, incorporate.
4. Add the olive oil, lemon zest, and lemon juice into the bowl, mix.
5. Pour marinade over the chicken thighs, cover in plastic film, and refrigerate for 24 hours.
6. Remove from marinade.
7. Heat convection oven to 400°.
8. Wrap a brick in aluminum foil and spray with baking spray.
9. Bring corn oil to smoke point in sauté pan.
10. Add the chicken thigh (skin side down) into the pan.
11. Place the brick on top of the chicken thigh, continue to sauté for 1 minute.
12. Transfer the entire sauté pan into the oven and bake until 160° internal temperature, ensuring the outside skin in crispy.
13. Season the skin with Kosher salt.

Acorn Squash Seasoning
Ingredient for Acorn Squash Vegetables & Puree

1 Tblsp- Tumeric
4 tea- Kosher Salt
¼ tea- Black Pepper
¼ tea- Habanero Pepper Powder
½ tea- Ginger (dry, ground)
½ tea- Cinnamon (ground)
¼ tea- Allspice (ground)
1/8 tea- Nutmeg (ground)

1. Mix all dry ingredients.
2. Set rub aside for future use.

Roasted Acorn Squash Vegetables
Ingredient for Acorn Squash & Brown Rice “Risotto”

2 each- Acorn Squash (peeled, seeds removed, medium dice)
1 each- Spanish Onion (peeled, medium dice)
¼ cup- Extra Virgin Olive oil
2 Tblsp- Acorn Squash Seasoning Mixture
1. Heat convection oven to 400°.
2. Toss the diced squash and onions with olive oil and seasoning mixture.
3. Line a sheet tray with parchment paper and spray with baking spray.
4. Lay the diced vegetables onto the sheet tray.
5. Roast for 8 minutes, mix the vegetables.
6. Roast for an additional 8 minutes.
7. Remove and allow to cool.
8. Set aside for future use.

Roasted Acorn Squash Puree
Ingredient for Acorn Squash Broth

4 each- Acorn Squash (split ½’s)
8 oz- Butter (unsalted)
Acorn Squash seasoning (recipe above)

1. Heat convection oven to 400°
2. Split acorn squash in halves.
3. Cut opposite side slightly so that the halves sit flat.
4. Scrape out the centers, removing all seeds (save seeds to toast).
5. Lay the squash face up on a sheet tray lined with parchment paper and sprayed with baking spray.
6. Place 1oz cube of butter into the center of each squash.
7. Dust the acorn squash with seasoning mixture.
8. Roast the squash at 400° for 38 minutes.
9. Remove from the oven and allow to cool until all the melted butter is absorbed into the squash.
10. Once cool, scoop out the squash and pass through a potato ricer.
11. Set aside the squash for future use.

Chai-Acorn Squash Broth
Ingredient for Acorn Squash & Brown Rice “Risotto”

8 Quarts- Water
6 oz- Vegetable Base (Sysco Imperial, No MSG)
16 oz- Roasted Acorn Squash Puree (recipe above)
¼ cup- Light Brown Sugar
2 each- Cinnamon Sticks (4”)
6 each- Cloves
2 bags- Tazo Chai Tea
1. Add the water, vegetable base, roasted squash puree, light brown sugar, cinnamon sticks, and cloves into a small stock pot.
2. Bring to a rolling boil, whisking often.
3. Boil for 10 minutes.
4. Remove from the heat and drop in the two tea bags.
5. Allow tea to steep overnight and throughout the cooling process.
6. After 12 hours, strain the broth through a fine mesh strainer (chinois).
7. Set aside for future use.

Toasted Brown Rice “Risotto”
Ingredient for Acorn Squash & Brown Rice “Risotto”

16 oz- Brown Rice
8 cups- Chai-Acorn Squash Broth
Extra Virgin Olive Oil
1. Heat convection oven to 400°
2. Lay the brown rice onto a sheet tray lined with parchment paper.
3. Toast in oven for 3 minutes, mix.
4. Toast for an additional 3 minutes and remove from oven.
5. Drop the toasted rice into a medium rondo.
6. Over medium/high heat slowly add the chai-acorn squash broth in 2 cup increments, stirring continuously.
7. Once all the liquid is absorbed, add 2 more cups of broth.
8. Continue this until all the broth is finished.
9. Remove the rice from the rondo and lay onto a sheet tray lined with parchment paper and lubricated with olive oil.
10. Bring the rice directly into refrigeration to cool quickly.
11. Once cool, set aside for future use.

Acorn Squash “Risotto”
Final Preparation/Cooked to Order

½ cup- Toasted Brown Rice (fully cooked & cooled, recipe above)
4 oz- Chai-Acorn Squash Broth (cold, recipe above)
4 Tblsp- Roasted Acorn Squash Vegetables (cold, recipe above)
½ oz- Butter (unsalted)
¼ tea- Rubbed Sage
1 tea- Parsley (flat leaf, fresh, chopped)
1 Tblsp- Sour Cream

1. Add the cooked toasted brown rice, roasted acorn squash vegetables, chai-acorn squash broth, and butter into a sauté pan.
2. Bring to a low simmer over medium/high heat, stirring constantly with a wooden spoon.
3. Once butter is completely melted, add the rubbed sage and sour cream.
4. Continue to cook and mix until rice begins to swell.
5. Add the parsley and mix thoroughly.
6. Plate immediately, garnish with torched acorn squash slice, and chiffonade of baby spinach.

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