Cumin Chicken With Borracho Beans And Braised Mustard Recipe - Cooking Index
Cumin Chicken With Borracho Beans And Braised Mustard Recipe - Cooking Index
| 4 | Chicken breast quarters | |
| Toasted cumin and black pepper rub - recipe follows | ||
| Borracho beans - recipe follows | ||
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Butter |
| 2 | Shallots - minced | |
| 1 lb | 454g / 16oz | Mustard greens - washed and stemmed |
Rub chicken thoroughly with Toasted Cumin and Black Pepper Rub. Place in refrigerator overnight or at least 2 hours. Prepare Borracho Beans and keep hot. In fry pan over medium-heat, place olive oil. Add chicken and sear on each side. Remove chicken to 350F oven and cook about 45 minutes or until fork can be inserted with ease. In large fry pan, place butter and shallots; cook, stirring, about 2 minutes.
Add mustard greens and cook, tossing gently, until wilted. To serve, arrange mustard greens in 4 shallow bowls. Add beans evenly around the greens and top with chicken. To prepare Toasted Cumin and Black Pepper Rub, in fry pan, place 1/4 cup cumin seeds, 2 tablespoons dried oregano, 1 tablespoon black peppercorns, 1/4 teaspoon salt and 1/2 teaspoon sugar. Place over medium heat and toast, stirring, about 2 minutes.
Transfer to spice grinder and pulse until smooth. Borracho Beans: Thoroughly wash 1 cup dried pinto beans cover with water and soak overnight. Drain and rinse beans, place in medium saucepan and add water to cover beans by about 3 inches. Place over low heat and simmer until just tender, about 1-1/2 hours, adding more water if necessary to keep beans covered. Drain. In large fry pan over medium-heat, place 1 tablespoon vegetable oil, 1/4 onion (diced) and 6 serrano chilies with seeds (minced).
Cook about 5 minutes until softened but not browned. Stir in 8 plum tomatoes (diced), 2/3 cup beer and 1/4 teaspoon salt. Add beans, bring to a boil, reduce heat and simmer about 10 minutes until slightly thickened.
Stir in 2 tablespoons chopped fresh cilantro leaves just before serving.
Source:
National Broiler Council
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