Edible Monterey Bay

Grilled Turmeric Chicken Breast with Raisin and Yogurt Compote

 

Grilled Turmeric Chicken Breast with Raisin and Yogurt Compote

Servings: 4 Servings
Author: Courtesy Ella King, chef and proprietor, Café Ella and Ella’s at the Airport in Watsonville

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.

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