Wednesday, October 6, 2010

Bite with Belkys: Spiced chicken with chickpeas

Posted: 10/06/10

Reported by:

Belkys Nerey

Producer:

Mailyn Mederos

Contact:

mmederos@wsvn.com

Archived Reports:

All Bite with Belkys

If you like looking for cozy, tucked away restaurants with great food, we've found one that's quickly becoming a big hit. The chef mixes things up by giving customers a new menu every week. Time to grab a Bite with Belkys.

The Chef: Emily Lynch
The Restaurant: IL Mercato Cafe & Wine Shop
The Dish: Spiced Chicken with Chickpeas

Ingredients for spiced chicken:

4 chicken breast
1 Tbs of spice mix (recipe follows)
1 Tbs of olive oil
salt, to taste

Method of Preparation:

-Start by seasoning the chicken with Chef Emily's spice mix.

-Then, add a pinch of salt and a drizzle of olive oil.

-Grill the chicken until its fully cooked. Then, let it sit a couple of minutes and slice it into thin strips.

Ingredients for spice mix:

1 Tbs of fennel seed
2 tsp. of coriander seeds
1 tsp. of mustard seed
1/4 tsp. of red pepper flakes
1/2 tsp. of black peppercorns
1 tsp of cumin

Method of Preparation:

-Combine the spices together in a sauté pan and toast them for a few minutes. Then, let it cool and grind it together.

Ingredients for chickpeas:

2 cups of cooked chickpeas
1 Tbs of olive oil
1/2 tsp. of chopped garlic
salt, to taste
1 tsp. of lemon juice

Method of Preparation:

-First, sauté chopped garlic in a little olive oil.

-Next, toss in the chickpeas.

-Lastly, season the chickpeas with a pinch of salt and a dash of lemon juice.

Ingredients for side salad:

4 handfuls of spinach
1/2 of an english cucumber, sliced
1 beef steak tomato, diced
salt, to taste
1 cup of dill yogurt dressing (recipe follows)

Method of Preparation:

-In a large bowl, combine spinach with cucumber, tomato, salt and Chef Emily's dill yogurt dressing.

-To make the dill yogurt dressing mix 1/2 greek yogurt with 1/4 cup of sour cream, one tablespoon of lemon juice, one tablespoon of chopped dill, half a teaspoon of chopped garlic, two tablespoons of olive oil and a pinch of salt and pepper. Let the dressing set and cool.

To Plate:

Start with the chickpeas, and then place the salad and the spiced chicken. You can garnish with a bit of black and white sesame seeds and lemon.

Serving Suggestion: Torrontes

Serves: 4

FOR MORE INFORMATION:

IL Mercato Cafe & Wine Shop
1454 East Hallandale Beach Blvd.
Hallandale Beach, FL 33009
954-457-3700
www.ilmercatocafe.com

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