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    CHICKEN FRANKIE AND SLAW
    from "Bravo's Top Chef"

    A recipe from Chef Floyd Cardoz on Top Chef Masters Season 3, Episode 5: Elimination Challenge

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    For the chicken:
    2 pounds chicken thighs, boned and cut into strips
    1 tablespoon salt
    1 1-inch knob ginger, peeled
    3 cloves garlic
    1 bunch cilantro, leaves picked and chopped
    1 tablespoon red wine vinegar
    2 tablespoon white wine vinegar
    1 teaspoon cayenne pepper
    1 teaspoon paprika
    1 teaspoon black pepper
    1/2 cup canola oil
    1 serrano chili, thinly sliced

    For the glaze:
    1/2 cup maple syrup
    1/2 cup pomegranate vinegar
    Salt and pepper
    Rosemary sprig

    For the slaw:
    1 medium daikon radish, peeled and julienned
    1 medium cucumber, peeled and julienned
    1 serrano chili, diced

    For the dressing:
    2 tablespoons pomegranate vinegar
    1 tablespoons lemon juice
    1 tablespoon mustard seeds
    1 teaspoon sugar
    Salt and pepper, to taste
    1/4 cup extra-virgin olive oil
    1/4 cup canola oil

    For serving:
    4 Indian flatbreads: naan, paratha or dosa

    Print recipe
    PREPARATION

    1. Prepare the chicken: Process the ginger, garlic, spices, cilantro, oil and vinegars in a blender or food processor until smooth. Add the chicken strips and marinate for at least 24 hours.
    2. Prepare the glaze: In a small saucepan, reduce maple syrup and vinegar to a glaze, infusing with the rosemary sprig. When finished, the glaze should coat the back of a spoon. Remove the rosemary sprig, then season with salt and pepper to taste and allow the glaze to cool.
    3. Prepare the slaw: Combine ingredients and toss to mix.
    4. Prepare the dressing: Whisk together the vinegar, lemon juice, mustard seeds, sugar and spices, drizzling in the olive oil and canola oil to create an emulsion. Adjust seasoning to taste.
    5. Cook and assemble the dish: In a hot pan, heat a teaspoon of canola oil and sauté the marinated chicken until almost cooked through, then begin brushing the glaze over the chicken strips. Continue the glazing process until chicken is cooked through and has a browned, caramelized crust. Heat flatbreads (45 seconds per side) in a hot skillet, then distribute 1/4 of the chicken strips in the center of each piece. Wrap the chicken in the flatbreads (like burritos) and place each on a plate. Toss the slaw with the dressing and serve immediately alongside each of the chicken frankies.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Boneless Skinless Chicken Thighs - $3.49/lb
     5-6 pieces per pack, Grade A
     
      Ginger Root - $3.99/ea
     6oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Cilantro - $1.99/ea Save! 2 for $3.00
     Farm Fresh
     
      Roland Special Reserve White Wine Vinegar - $2.99/ea
     16.9oz
     
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     

    lb
    Jalapeño Pepper - $2.99/lb
     Farm Fresh
     
      Coombs Family Farms Certified Organic Grade A Dark Amber Maple Syrup - $6.99/ea
     8 fl.oz.
     
      Pomegranate Vinegar
    Not available at FreshDirect
     
      Rosemary - $1.49/ea
     Farm Fresh
     
      Daikon - $2.49/lb
     Farm Fresh
     
      Green Cucumber, Medium - $1.49/ea
     Farm Fresh, Med
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      FreshDirect Yellow Mustard Seed - $3.79/ea
     3oz
     
      Tandoor Chef Tandoori Naan
    This product is currently unavailable.
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Roland Aged French Red Wine Vinegar - $2.99/ea
     16.9oz
     
      Wesson Canola Oil - $5.29/ea
     48oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
      Gefen Ground Black Pepper - $1.59/ea
     3oz
     
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