Recipe - Beer Marinated Chicken With Pumpkin Puree And Yogurt Rice

FOR CHICKEN
4 Chicken breasts; skin on
1 cup Beer; (wheat)
1 cup Water
2 tablespoon Salt

FOR PUMPKIN PUREE
2 Butternut squash cut in half
1 Red onion
1 tablespoon Olive oil or pumpkin seed
oil
4 Cloves garlic
1 tablespoon Curry powder
1 tablespoon Parmesan cheese

FOR YOGURT RICE
1 cup Basmati rice
One fourth cup Chopped onion
1 cup Chopped butternut squash
1 cup Chopped apples; (peeled)
2 tablespoon Olive oil
1 teaspoon Curry powder
3 cup Chicken stock or water
1 cup Yogurt

Combine beer, water and salt. Put the chicken in the curing liquid.
Drain and pat dry with paper towels. Saute the chicken breast in
medium pan with 1 tablespoon olive oil, skin side down 3 minutes on
medium heat and additional minutes on 400 degrees in the oven. Take
out, turn to meat side and let rest in pan for additional 2 minutes.

For Pumpkin Puree:

Brush sheet pan with olive oil and put all ingredients in sheet pan.
Roast in oven for 25 minutes. Take out and put in blender. Blend
until smooth. Put in pot and add in tablespoon grated parmesan
cheese, salt and pepper to taste.

For Yogurt Rice:

Saute in pot with all ingredients except chicken stock and yogurt.
After 4 minutes, add in stock, let simmer for 15 minutes. Add in
yogurt right before service. Garnish with toasted pumpkin seeds and
touch of balsamic vinegar (drizzle on plate).

Converted by MC_Buster.

NOTES : Recipe adapted from Chef Marcus Samuelsson, Executive Chef of
Aquavit

Recipe by: IN FOOD TODAY SHOW #INJ298A

Converted by MM_Buster v2.0l.