Curried Pumpkin Risotto with Cider Glazed Chicken and Apples Salad
Mohammad Islam - Aigre Doux
Chicago, IL
Seasonal
Entree
Autumn
Ingredients:
- 1 small pumpkin
- 1 cup Arborio rice
- 1 Tbsp. onion, diced
- 1 Tbsp. celery, diced
- 1 tsp. garlic
- 2 cups chicken stock
- 1 Tbsp. butter
- ½ cup white wine
- 1 tsp. curry powder
- ¼ cup honey
- ¼ cup parmesan cheese
- Juice of 1 lemon
- 1 Tbsp. olive oil
- ¼ cup apple cider
- 1 apple
- 2 leaves basil, torn
Procedure:
Preheat oven to 400 degrees. Melt 2 tablespoons of butter, honey and curry powder together. Pour over pumpkin and roast for 15 to 20 minutes.
Risotto:
Saute garlic, onion and celery until soft. Add rice and sauté for 1 minute. Add ½ cup chicken stock while stirring until all chicken stock is absorbed. Add remaining butter and cheese. Taste and adjust with salt and pepper.
Chicken:
Preheat skillet. Season chicken breast with salt and black pepper. Place chicken breast skin side down in skillet with 1 tablespoon of olive oil. Sear breast for one minute and finish in oven for about 10 minutes. Remove chicken from pan and deglaze with cider.
Apple Salad:
Core and slice apple. Place in a bowl and toss with olive oil and lemon juice, salt, black pepper and basil.
Recipe courtesy of:
Mohammad Islam
Aigre Doux
230 W. Kinzie
Chicago, IL 60610
(312)329-9400
