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Pan fried chicken in olive oil with tomato, pecan, persimmon succotash
Ingredients
Chicken
- 4 bone-in chicken thighs
- 2 whole sprigs of fresh rosemary
- ½ bulb of garlic
- ½ cup Spectrum® Organic Extra Virgin Mediterranean Olive Oil
- - For the Marinade:
- 1 cup buttermilk
- 2 tbsp Spectrum® Organic Virgin Coconut Oil
- 1 tbsp miso
- 1 tbsp chili powder
- - For the Chicken Dredge:
- 1 cup flour
- 1 cup panko breadcrumbs
- smoked paprika
- 1 tsp garlic powder
Succotash
- 2 tomatoes, cubed
- 6 pecans, toasted and roughly chopped
- 2 persimmons, cubed (same size cubes as tomatoes)
- 2 cloves garlic, chopped
- 1 onion, chopped
- 1/2 cup cooked corn kernels
- 1/2 cup bacon chopped
- 3 tbsp Spectrum® Organic Extra Virgin Olive Oil unrefined
- 1 tbsp ripped basil
- 1tbsp ripped mint
- Juice of 1 lime
Garnish
- ½ cucumber, skinned and finely diced
- 1 clove of black garlic, peeled and thinly sliced
- 2 tbsp Spectrum® Avocado Oil
- 1 tbsp soy sauce
- Juice from 1 lime
Directions
Chicken
- In a large bowl, whisk together the buttermilk, Spectrum Organic Virgin Coconut Oil, miso, and chili powder until well mixed. Add chicken thighs and cover, allowing to marinate at least 2 hours or up to overnight.
- In a large freezer bag, combine flour, panko, paprika, and garlic powder and shake to mix thoroughly. Then add marinated chicken thighs and shake until all pieces are evenly coated.
- In a large cast iron pan, add Spectrum Organic Extra Virgin Mediterranean Olive Oil¨ rosemary and half bulb of garlic and allow to heat. (Once the garlic begins to sizzle, the oil is ready.)
- Fry the chicken thighs on medium heat for 7 minutes per side until lightly browned.
- Remove chicken from the pan and allow to rest for 5 minutes.
- Turn the heat up to medium-high and fry chicken again for 3-4 minutes, or until golden brown and cooked through.
- Remove from pan and allow chicken to rest on a paper towel-lined plate or a drying rack.
Succotash
- In a large pan over medium heat, sauté the bacon, garlic and onion in the Spectrum Organic Extra Virgin Olive Oil unrefined
- Allow to simmer and sweat for about 5 minutes.
- Add chopped pecans to the pan and sauté another minute.
- Add corn kernels and sauté for an additional 2 minutes.
- Add tomatoes and persimmons and cook until just beginning to blister.
- Remove mixture from heat and add in the basil, mint, and juice from one lime.
- Mix to combine and season with salt and pepper to taste.
Garnish
- In a bowl, add all ingredients and toss to combine.
Assembly of Dish
- Spoon a couple heaping tablespoons of succotash onto plate or shallow bowl.
- Arrange one chicken thigh on top of the succotash.
- Garnish with 1 tbsp of the cucumber mixture.
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