Seared Chicken with Cocoa Fireside Rub
with Dried Cherry Risotto
Cocoa Fireside Rub
½ cup of New Mexican Chili Powder
½ cup Dutch Cocoa powder
1 cup Light Brown Sugar
2 tablespoons of Kosher Salt
1.5 lb boneless chicken breast
Combine sugar, cocoa powder, chili and salt together and rub the mixture on chicken. Let the chicken rest in refrigerator for 6 to 8 hours. Sear chicken on both sides and then cook in a 350°F oven for 20-30 minutes.
Dried Cherry Risotto
5 cups low-sodium chicken broth
1/2 cup finely chopped onion
1/2 stick (1/4 cup) unsalted butter
1 1/2 cups Arborio rice (12 oz)
1/2 cup dry white wine
1 1/2 cup dried cherries
1/2 teaspoon finely grated fresh lemon zest
1 cup finely grated Parmigiano-Reggiano (2 oz)
3 tablespoons finely chopped fresh flat-leaf parsley
Bring broth to a simmer in a saucepan and keep at a bare simmer, covered.
Cook onion in 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
Add rice, dried cherries and cook, stirring, 1 minute. Add wine and simmer, stirring, until absorbed.
Stir in 1 cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. Continue simmering risotto and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition become absorbed before adding next, until rice is just tender and creamy but still al dente, 18 to 20 minutes (there will be leftover broth).
Stir in zest, 2/3 cup cheese, parsley, remaining 2 tablespoons butter, and salt and pepper to taste. If necessary, thin risotto with some of remaining broth. Serve immediately, with remaining 1/3 cup cheese.
***For more Savory and Sweet Chocolate Recipes, join us at our Chocolate Amour Culinary Class on February, 8th at the Gramercy Mansion!