CHILDREN’S RECIPE: Chicken, Sunchoke and Tangerine Soup
Ingredients:
2 tbsp Grapeseed Oil
2 Chicken Thighs, de-boned
Salt, Pepper to taste
½ cup Onion, chopped
1 clove Garlic, sliced
2 cups Sunchoke, peeled and sliced thin
3 cups Water
1 Tangerine, supremed
Pea Tops to garnish
Tangerine Glaze, from family recipes
Method of Preparation:
Heat oil in a pot over medium-high heat until shimmering. Dry the chicken thigh on a towel. Season chicken thighs with salt and pepper and place skin side down, sear about 7-8 minutes, or until skin is golden brown and no longer sticks to the pan. Flip and add onions and garlic, cook for three minutes or until translucent. Add the sunchokes then the water. Cook until the chicken is cooked through. Once the chicken is cooked, remove and purée the liquid in a blender. Pull the chicken apart into strands. Pour soup in a bowl, reserve some for family recipe and place the chicken, pea tops and tangerine segments on top, drizzle with tangerine glaze.
FAMILY RECIPE: Roasted Chicken Breast, Tangerine Glaze and Sunchoke Velouté
Tangerine Glaze:
Ingredients:
6 Tangerines, juice of
2 Tangerines, supremed
1 tbsp Corn Starch
1 tbsp Cold Water
Method of Preparation:
Pour tangerine juice in a pan and cook for 25-30 minutes to reduce, stirring constantly. Combine cornstarch and water to make a slurry; if you do not have time to let it reduce. Whisk the slurry into the tangerine juice. Cook until juice reaches a boil and thickens, whisking constantly. Once reduced add the tangerine segments to the pan with the tangerine glaze to heat up.
Roasted Chicken Breast:
Ingredients:
2 tbsp Olive Oil
2 Chicken Breasts, skin on
Salt, Pepper to taste
1 sprig Rosemary, chopped
Soup, from children’s recipe
½ cup Pea Tops
Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season chicken breasts with salt and pepper and place skin side down, add rosemary leaves. Sear about 7-8 minutes, or until skin is golden brown and no longer sticks to the pan. Flip chicken breasts and cook through. To save time you can place in the oven about 18 minutes or until done.
Use the reserved sunchoke soup to spread on the plate. Slice the chicken breast and place on top. Spoon over the tangerine glaze. Top with pea tops and tangerine segments.