Bite with Belkys: Organic Chicken with Apple Chutney from STK

The Chef: Aaron Taylor

The Restaurant: STK (The Perry South Beach Hotel)

The Dish: Organic Chicken with Apple Chutney

Ingredients:

4 organic chicken breasts with skin

3 parsnips

1 baking potato

salt, to taste

butter

1/4 cup of red onion, small diced

2 1/2 Tbs of sugar

1 1/2 cups of rice wine vinegar

2 cups of fuji apple, diced

1 Tbs of red chili pepper

1 green onion, sliced thin with whites

Method of Preparation:

-Start with the parsnip puree. In a pot, add diced parsnip and potato. Then, pour in water and bring it to a boil. Season with a pinch of salt. It will take about 15 minutes to cook through.

-Then, drain and transfer to a food processor. Add a 1/4 cup of butter, salt, pepper and puree.

-Next, prepare the apple chutney. In a pot, melt 1/2 a tablespoon of butter and sauté red onion. Also, add a touch of sugar.

-After, pour in rice wine vinegar and let it reduce until it becomes nice and syrupy.

-Now, add chopped fuji apples and mix it together. Let this cook for about ten minutes.

-Then, add a hint of red chili pepper and some green onion.

-Chef Aaron seasons the chicken with ground coriander and fennel seed. Cook the chicken skin side down until it is nice and golden. Then, flip it over and finish it in a 400 degree oven for about 12 minutes.

Coriander and Fennel Rub:

1/4 cup of toasted coriander seed

1/4 cup of toasted fennel seed

1 cup of kosher salt

Method of Preparation:

-Toast coriander and fennel seed over low heat until it becomes fragrant. Do not burn. Then, grind it together. Make sure it still has texture. Reserve.

To plate:

Serve the chicken with the parsnip puree. Then, top it with the apple chutney. At the restaurant, they also add a bourbon brown butter sauce.

Serving Suggestion: Chardonnay

Serves: 4

FOR MORE INFORMATION:

STK (at The Perry South Beach Hotel)

2377 Collins Avenue

Miami Beach, FL 33139

305-604-6988

www.stkhouse.com