Cook with the Chef June 21, 2008
La Montanita Coop
Chefs Marc Black and Michelle Blodget from the Montanita Coop prepared a delicious spicy seared chicken using Pollo Real chicken, Heidi’s Red Chile Raspberry Jam, fresh red onion and cilantro, all purchased at the Farmer’s Market.
Spicy Seared Chicken with Charred Red Onion Relish and Red Chile Raspberry Sauce
– Recipe by Marc Black
Serves: 4
4 boneless skinless chicken breasts
Cajun spice rub
1 Red onion
Cilantro
1 Jalapeno, seeded and diced
2 limes, juiced
Olive Oil
1 10 oz. jar Heidi’s Raspberry Red Chile Jam
1 16 oz. container of More Than Gourmet Demi-Glace Gold
Sea salt to taste
Black pepper to taste
1. Marinate the chicken in the juice of one lime and spice rub for at least one hour, preferably overnight.
2. In a sauté pan, heat 2 T of olive oil. Quarter and peel the red onion, leaving the root end on for the moment. Sear all sides until a dark golden brown, and then remove. Small dice the onion.
3. Mince the cilantro.
4. Seed and small dice the jalapeno. Make sure to wear gloves while doing this or don’t touch anything until you’ve washed your hands afterward.
5. Mix the onion, cilantro, jalapeno, remaining juice of one lime, about 3-4 T of olive oil, salt and pepper. Cover and allow to marinate.
6. Slice the chicken breasts on a bias. Heat 3-4 T of olive oil in a sauté pan and sear the chicken until it is done; it should be moist.
7. While the chicken is cooking, heat up the demi-glace in a sauté pan. Add about half the jar of jam and heat together. Add your own herbs or spices if you wish, including salt and pepper.
8. Serve the chicken atop a bed of your favorite local mixed greens with the relish and sauce.
