Tuesday, June 14, 2011

Tribute to Fathers: Chef Jaime Montes de Oca of Zentan

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.

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