Grilled Turmeric Chicken Breast with Raisin and Yogurt Compote
Ingredients
Veggies:
- 2 carrots
- 2 parsnips
- 8–10 Brussels sprouts
Rub:
- 2 tablespoons turmeric, ground
- 2 teaspoons cinnamon, ground
- 2 teaspoons coarse salt
- Pepper, to taste
Compote:
- 1 cup yogurt
- ¼ cup honey
- ¼ cup raisins, blanched in ¼ cup of white wine
- ½ teaspoon salt
- Pepper, to taste
Chicken:
- 4 chicken breasts
- Clarified butter
Garnish:
- 1 parsley leaf
- Turmeric root, shaved with peeler
Instructions
Veggies:
- Cut veggies on bias, toss in olive oil, salt and pepper; roast for 15–20 min at 425° F until desired doneness. Next, make the chicken rub and the compote.
Rub:
- Combine all ingredients in small bowl.
Compote:
- Add all ingredients into food processor and pulse until just-mixed consistency.
Chicken:
- Wash chicken breasts and pat. Shake rub then “rub” into the chicken breasts and drizzle with clarified butter. Grill chicken for 8–10 minutes, flipping halfway through. Meanwhile, prepare the garnish.
Garnish:
- Flash fry whole parsley leaf and shaved turmeric in olive oil. Drain, and season with salt and pepper.
Plate:
- Plate the chicken with the roasted veggies and yogurt compote. Top with turmeric garnish.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
