Chef Jaime Montes de Oca of Zentan likes to cook with his daugther. Happy Father's Day this weekend!
Roasted Chicken Legs with couscous, broccoli, and yellow squash
6 piece organic chicken legs (season with salt black pepper garlic powder and ground cumin)
1 head of broccoli
2 pc yellow squash
2 cloves garlic minced
1 T butter
2 oz canola oil
2 cup trader joes couscous (harvest blend)
Pre heat oven to 425.Heat a medium size sauté pan on medium, add chicken legs and brown on all sides, place in oven for 35 minutes.
Bring to boil 4 cups water add 1 tsp of salt add cous cous lower heat and cook covered for 12 min, finish with butter.
Bring a pot of salted water to boil, blanch broccoli spears for 3 minutes, then cool in cold water, reserve. Cut yellow squash in 4 length wise, remove seeds, cut on angle .5 inch slices.
Heat a large sauté pan, medium heat add oil and yellow squash (season with salt and pepper) pan roast for 10 minutes, add broccoli and garlic and roast and cook another 5 minutes.
This dish will typically feed 3-4, also makes great leftovers.
Enjoy!!!
6 piece organic chicken legs (season with salt black pepper garlic powder and ground cumin)
1 head of broccoli
2 pc yellow squash
2 cloves garlic minced
1 T butter
2 oz canola oil
2 cup trader joes couscous (harvest blend)
Pre heat oven to 425.Heat a medium size sauté pan on medium, add chicken legs and brown on all sides, place in oven for 35 minutes.
Bring to boil 4 cups water add 1 tsp of salt add cous cous lower heat and cook covered for 12 min, finish with butter.
Bring a pot of salted water to boil, blanch broccoli spears for 3 minutes, then cool in cold water, reserve. Cut yellow squash in 4 length wise, remove seeds, cut on angle .5 inch slices.
Heat a large sauté pan, medium heat add oil and yellow squash (season with salt and pepper) pan roast for 10 minutes, add broccoli and garlic and roast and cook another 5 minutes.
This dish will typically feed 3-4, also makes great leftovers.
Enjoy!!!
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