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Author Notes: Let's call it Jamaican jerk chicken meets New England in the fall. Spicy chicken and apple three ways: Calvados and hard cider for a rich and substantial sauce; fresh apples for a nice crunch. —Hi, I'm Brian.
- 2 tablespoons curry powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground coriander
- 4 boneless, skinless chicken breast
- 1/4 cup olive oil
- 1/2 cup butter
- 6 garlic cloves, roughly chopped
- 2 tablespoons ginger, roughly chopped
- 1/2 cup yellow onion, roughly chopped
- 3 Granny Smith apples, roughly chopped
- 1/4 cup Calvados, or other apple brandy
- 16 ounces hard cider
- juice and zest of 1 lemon
- 1 1/2 cups farro
- 4 cups chicken stock
- salt and pepper, to taste
- Preheat oven to 450º.
- Mix together the first 8 ingredients to make a spice mix. Rub the spice mix into your chicken breasts and set aside.
- Place a large cast iron skillet on the stove over medium high heat. Add the olive oil.
- Place the chicken breasts in the cast iron skillet and cook until it begins to brown, about 5 minutes. Flip and cook another 5 minutes more. Remove from heat and place the cast iron skillet, with the chicken breast, into the oven until cooked through, about 15 minutes.
- In a medium pot, place the farro and chicken stock. Bring to a boil. Reduce to a simmer, put the lid on, and cook until done, about 30 minutes.
- When the chicken is cooked, move to a plate and cover with aluminum foil and set aside. Place the cast iron skillet back on the stove over medium high heat. Melt the butter.
- Add the garlic and ginger. Cook until aromatic, about 1 minute.
- Add the onions. Cook 3 minutes.
- Add 2/3 of the apples. Cook until they begin to soften, about 10 minutes.
- Add the Calvados and any chicken juices that have accumulated. Bring back to a simmer and add the cider. Bring back to a simmer and cook until liquid is reduced by half, about 15 minutes. With a fork you can start to crush the apples.
- Take off the heat and mix in the lemon zest and juice. Strain the sauce through a fine mesh strainer.
- By now the farro should be done. Combine with remaining apples and salt and pepper to taste.
- Serve the chicken breast atop a bed of farro with the sauce poured on top.
- This recipe was entered in the contest for Your Best Savory Apples