Chicken (379g) 1 breast
Almond shaved (24g)
Pink peppercorn rub (27g)
Chanterelles mushrooms (69g) 4 ea
Kale (69g) 3 stems
Dried Apricot (35g)
Coffee ground (6g)
Vanilla Paste (8g)
Dark muscovado sugar (10g)
Making the pumpkin puree
- First you are going cut the pumpkin click here
- Put in the oven at 400F for 45 mins to hour
- Peel off skin
- Place in blender and with a little bit of water half way up the pumpkin
- Blend until smooth
- Pour back in pot and put at a simmer until needed for plating
Making Apricot Coffee Sauce
- Grab saute pan
- Pour in apricots, coffee, vanilla paste and dark muscovado sugar
- Bring to a boil
- Reduce until glaze
- Pull off heat when it coats spoon
Making the Veggies
- Strip kale
- Rough chop kale
- Chanterelles, just slice them and put them aside until need
- Saute the vegetables last min at the last five mins of the chicken being done in the oven.
- Grab the same pan you used for the chicken
- Preheat and apply olive oil
- Add mushrooms and stir every once and a while, will take about 4 mins
- At the last min add the kale to wilt and season with salt
Making the Almond Crusted Chicken
- Crush almonds and add the pink peppercorn rub ( click here ) for recipe
- With a knife slice chicken sideways
- Preheat pan
- Have rack and sheet pan ready on the side
- Coat chicken with olive and salt
- Sear and pull off and apply the almond crust transfer to the sheet pan
- Finish in the oven for 8 to 12 mins
- Using a paring knife, poke put in knife and let it sit for 4 seconds then put on your wrist, if it’s hot it’s perfect if burns you overcooked the chicken.
When making the apricot coffee sauce, you need to know this
If you reduce yours more than mine, it could be sweeter so be light with the sugar and just adjust at the end.
My coffee grounds are not dark roast will this change the flavor?
Yes it will, it just mean you need to use less sugar
Can I use fresh apricots?
Yes, you sure can, but I would suggest that you poach them in the Dark muscovado syrup. Which is equal parts water and Dark muscovado sugar then remove the skins once cooked and soft
Do I have to use almonds?
No, or you can use another nut like macadamias, cashews.
Do I have to use pink peppercorn can I use Black peppercorn?
If you use black peppercorn, it’s not sweet like pink peppercorns.
Chanterelles mushrooms I can’t find them… Can I use something else?
Most likely they are no longer in season; you can use can another kind of mushroom it really just for the color honestly
How to do this for 25 to 1000 people
For doing it for 25 people, it’s just larger pots and pans
What I would do is this for 1000 people
- Preheat your tilt skillet high heat
- Clean your chicken and line up the chicken on a large sheet pan coat it with olive oil then salt it
- Apply oil in skillet and then tilt it
- This takes practice; you have to have confidences with this. When you slam sheet pan of chicken onto the skill you have make sure you do it right so the chicken doesn’t fall, and they stay in the same spot, this saves so much time (I love my hacks)
- Remove sheet pan and move the chicken around, so they are not so close together
- Sear for 6 mins if you have skin on or without skin 3 to for 4 mins
- Remove from the skillet and repeat process until done all the chicken is done and put in fridge (cooler)
- When firing for the chicken just have the temperature at 435F and should take 12 to 15 mins
- If you don’t have enough ovens then yes you will have to put in the hotboxes (Yes this hurts my heart..)
Apricot coffee sauce part
- You are going to do this a night before or the day of if you are that busy. Just less chance of you burning it
- You are just going to use a larger pot that’s the only differences
- When reheating the sauce, put in a bain marie then place another bain marie with water underneath creating a water bath. Stir it once in a while. Or pour the sauce in a hotel pan and reheat in the steamer covered with plastic wrap ( but you run the risk of water getting in and reseasoning it if you are not the one that made the sauce)
- Strain the sauce to separate apricots so the people you serve get equal amounts
- If you are putting on platters then just have servers pour the sauce on with goosenecks
- Process is the same with cooking in the oven and putting in a large pot or steam kettle
- You can use a stick blender and puree it that way or can the do the long and painful way the blender that way you will end up with a smoother texture, whatever you prefer or have time for.
- The process is all the same for cooking and cutting you just need a bigger pan that would be the tilt skillet
- Just pour vegetables in a hotel pan for plating or large square rondeau with a sauce pot (as a scoop) for platters.