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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 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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Boneless Skinless Chicken Thighs - $3.99/lb
 5-6 pieces per pack, Grade A
 
  Ginger Root - $2.99/ea Save! 2 for $5.00
 6oz
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  Vegetable General - $2.49/ea Save! 2 for $2.50
 Organic
 
  Roland Special Reserve White Wine Vinegar - $3.69/ea
 16.9oz
 
  Spice Supreme Cayenne Pepper - $1.19/ea
 3.5oz
 

lb
Jalapeño Pepper - $3.49/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 - $1.99/ea
 Farm Fresh
 
  Daikon - $2.49/lb
 Farm Fresh
 
  Green Cucumber, Medium - $0.99/ea Save! 2 for $1.50
 Farm Fresh, Med
 
  Lemons - $0.89/ea Save! 4 for $3.00
 Farm Fresh, Med
 
  FreshDirect Yellow Mustard Seed
This product is currently unavailable.
 
  Tandoor Chef Tandoori Naan
This product is currently unavailable.
 
You May Already Have
  Morton's Regular Salt - $1.19/ea
 26oz
 
  Roland Aged French Red Wine Vinegar - $3.69/ea
 16.9oz
 
  Wesson Canola Oil - $4.99/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 - $1.88/ea
 3oz
 
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