Grilled Chicken with a Chipotle Lime Sauce; Grilled Asparagus with Truffle Oil and Parmesan; Almond Pomegranate Couscous; Chipotle Lime Sauce

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I was assigned to dinner and Sarah told me to get creative. I was planning on making some of my chipotle lime sauce to have on hand (see recipe below), so I thought I’d kill some birds (so to speak) and use it in the dinner. I had some nice organic chicken breasts from Trader Joe’s, so I fired up the grill and got to work.First I took some of the chipotle lime sauce (about 1 cup) and mixed it with plain yogurt and some lime juice. I covered the chicken breasts with half of the sauce and let it sit for an hour. When the grill was going full steam, I shook off the extra sauce and placed the breasts on the hottest part of the grill. My aim was not to cook them through but to get a a nice char on them. When this was achieved I removed them from the grill and put them in a small roasting pan. I added the remaining half of the sauce and about a half cup of chardonnay, and put them covered in a 375-degree oven for about 20 minutes to cook through and to absorb the flavors of the sauce and the wine.

While the chicken was in the oven I threw the asparagus on the grill. It only takes a minute or so on each side to get a nice grilled char on them. Remove to a bowl. Toss with white truffle oil, black truffle oil, shaved Parmesan cheese, salt and pepper. Serve warm to room temperature.

About ten minutes before serving, take one cup of chicken stock, two or three tablespoons of pomegranate syrup and a quarter cup of almonds and bring to a boil. Add one cup of couscous and remove from the heat. Stir and cover and wait about five minutes. Fluff with a fork.

To serve, I put a serving of couscous on the plate, laid some asparagus spears across the couscous and placed the chicken to the side. The chicken should have a bit of a kick to it but the heat should not be overwhelming.

My Chipotle Lime Sauce:

Two whole chipotle peppers

One can of chipotle sauce

Four or five tablespoons of plain yogurt

Juice of one or two limes.

Vegetable oil

In a food processor blend the pepper and the sauce on high until the peppers integrated with the sauce. Add the yogurt and the lime juice. The lime juice will bring out the natural smoked flavor and the yogurt helps to cut the heat a bit. Blend until the sauce turns a light orange color. Add oil while the processor is on low until the sauce is smooth and the consistency that you desire.

Everything but the couscous is gluten-free.

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