Citrus-Cumin Marinated Chicken With Roasted Corn-Rice Pilaf, Pinion Spinach and Mushroom Tomato-Citrus Sauce
Kristen Young, Arts Institute of Phoenix
2 chicken breasts with skin
½ tsp minced garlic
2 concasse tomatoes
1 diced onion
4 c + 2 tbsp chicken stock
8 oz sliced mushrooms
1 ear of corn
8 oz fresh spinach
1 oz pine nuts
2 oz heavy cream
2 tsp minced parsley
Butter as needed
½ c rice
Marinate chicken in juices from half the orange, half the lemon and half the lime, using the zest from each fruit under the skin.
Sauté 2 tbsp diced onion in a pot with butter then add rice and toast it in the butter. Add 1 cup chicken stock and simmer until tender. Add pine nuts, spinach and ½ tsp salt and sauté until spinach is soft. Add roasted corn kernels (removed from the cob).
Sauté chicken breasts until brown, then place in preheated oven at 400 degrees until cooked.
Sauté remaining onion, garlic, half the parsley and mushrooms in leftover chicken oil and add rest of citrus juices.
Deglaze the pan with chicken stock, add cream and simmer until reduced. Put baked chicken in the pan and add salt, pepper and cumin to taste. Heat Through and add orange wedges.
Serve by placing 1/3 c rice mixture in center of a hot plate. Slice chicken diagonally in half. Place larger half in center of rice, half the spinach on top and then the other piece of chicken on top of that. Pour sauce over the mound and on the plate, and garnish with parsley.