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Dungeness Crab & Tropical Fruit Chicken Recipe

Dungeness Crab & Tropical Fruit Chicken Recipe - House & Home

An island-fruit-inspired chicken dish with a curried fruit sauce and basil mashed potatoes, perfect for summer dinners in the backyard.

Yield: 
4 servings
Ingredients: 

4 breasts of chicken, wing bone and skin on
1 papaya peeled, diced
1 mango, peeled and diced
1 tbsp chopped fresh basil
Salt and pepper
1 tbsp vegetable oil
4 oz. crab meat

Curried Fruit Sauce
1 clove garlic, diced fine
1 small onion, diced
1 tbsp vegetable oil
Flesh of one mango
1/4 tsp curry powder
1 cup orange juice

Basil Mashed Potatoes
6 medium potatoes, diced, boiled and pre-mashed
1/2 bunch fresh basil, chopped
2 cups 35% cream
2 tbsp butter
Salt and pepper

 

Instructions: 

Step 1: Using a sharp knife, make a pocket in the chicken breast at the thickest point, being sure not to cut through the skin or flesh.

Step 2: Mix together the diced fruits, crab and basil. Season to taste.

Step 3: Push the crab mixture into the pocket you have created in the chicken breast — use 1/4 of the mixture per breast.

Step 4: Heat a large non-stick fry pan to a medium hot temperature, add the oil, then the chicken breasts. Sear until well-browned on the skin side then turn over and sear on the opposite side.

Step 5: Remove from the pan and place onto a tray. Place in a preheated 350°F oven and bake for 15-20 minutes. Remove from the oven and serve immediately with basil mashed potatoes and a curried fruit sauce.

Curried Fruit Sauce

Step 1: Sauté garlic, onion and curry powder in oil.

Step 2: Add mango flesh and orange juice.

Step 3: Boil gently until liquid has reduced by 1/3, purée, season to taste and serve.

Basil Mashed Potatoes

Step 1: Purée basil with cream.

Step 2: Place in a heavy bottomed pan and bring to a gentle boil.

Step 3: Add the mashed potatoes and cook; stirring constantly until you reach a nice, creamy consistency. Season to taste, fold in the butter and serve.

Author: 

Chef Noble

Photographer: 

©istockphoto.com/Edward O'Neil

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