Cornmeal Crusted Chicken

Servings: 2
Preparation time: 30 mins
Cooking time: 30 mins
Ingredients
- Chicken breasts: 2
- Chorizo sausage: 125g of small cubes
- Brussel sprouts: 5oz
- Celery: 1 stalk, cut into small pieces
- Chickpeas: 1 can (540ml)
- Yellow onion: Half, minced into small cubes
- Cherry tomatoes: 6 oz, cut in halves
- Dill: 2 small sprigs for garnishing; 5 sprigs or to taste, cut into small pieces
- Cornmeal: 1 oz; add more if needed
- Butter: 1 oz
- Garlic: 4 cloves, minced
- Chicken concentrate: 1.5 tsp
- Water: 2/3 cup, hot
- Ragout spice mix:
- Ground cumin: 2g
- Ground coriander: 2g
- Herbes de Provence: 2g
- Bay leaves: 2
Preparing the ingredients
- Wash and dry all produce
- Minced the garlic
- Finely dice onion
- Cut celery stalk into small pieces
- Half cherry tomatoes
- Quarter Brussel sprouts
- Buy precut or cut chorizo sausage into small cubes
- Drain and rinse chickpeas
- Cut dill herb into small pieces
Cooking the Chorizo Chickpea Ragout
- Add 1 tbsp of cooking oil to a medium pan over medium heat
- When oil shimmers, add onion, garlic, chorizo sausage and Ragout spice mix. Cook for 4 minutes, stirring often
- Add chickpeas, cherry tomatoes, celery, bay leaves, chicken concentrate and hot water. Cook over low to medium heat for 10 minutes, stirring occasionally
- Season with salt and pepper
Crusting the chicken
- Put cornmeal into a medium bowl
- Wash and dry chicken breasts with paper towel
- Slick chicken breasts into two even pieces lengthwise and season with salt and pepper
- Add the chicken breasts to the cornmeal and turn to coat. Discard excess cornmeal
Cooking the chicken
- In a large pan, add 3 tbsp of cooking oil over medium high heat
- When the oil shimmers, add the chicken breasts and cook for 3 min
- Flip the chicken breasts and continue to cook for another 1-3 minutes until golden and crisp
- If you have a cooking thermo, check that the chicken is 165 F
- Remove the chicken from pan and set asiden on paper towel to absorb excess oil
Cooking the Brussel sprouts
- In a medium pan, add the butter over medium high heat and swirl to melt
- Add the Brussel sprouts and dill. Pour the excess liquid from the chickpea ragout into this pan and cook for 5 minutes, stiring occasionally until browned and tender.
- Season with salt and pepper
Plate and enjoy!