Coffee-rubbed Chicken over Roasted Vegetables Brought to you by our customers
1 chicken, cut into 8 pieces
6 tablespoons Olive Oil
1/4 cup Coffee Fruit Preserve
3 tablespoons salt
1 cup green onion bulbs, trimmed
2 cups red potatoes, diced
1 1/2 cups rainbow carrots, cut into 1/4'' pieces
2 cups butternut squash, diced
1 eggplant, diced
as needed cilantro microgreens
Preheat the oven to 350 degrees
Combine coffee fruit preserve, half the oil and salt to make a paste. Toss the chicken with the paste making sure it is completely coated. In a braiser or pan large enough to hold the chicken heat up the rest of the oil until almost smoking. Sear the chicken pieces until golden brown, then turn over and sear the other side. Remove from pan and set aside.
Turn down the heat and add the green onion bulbs and potatoes and saute for about 2 min. Add the carrots and butternut squash and saute an additional 3 - 4 min. Finally add the eggplant and saute one more min. Add 1/4 to 1/2 cup of water to the pan.
Place the chicken back in the pan on top of the vegetables. Place the entire pan into the oven and roast for 30 - 35 min., or until the chicken registers 165 degrees in the thickest piece. Arrange vegetables and chicken in a serving tray and garnish with cilantro.
Recipe courtesy of Rice Dining Chef Manny De la Mora