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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

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