Exclusive! Marcus Samuelsson’s Peanut Chicken Recipe

By Skinny Ms.

Marcus Samuelsson is one of a world’s many gifted and distinguished chefs. His singular birthright allows him to pull impulse from both Scandinavian and African cuisines, curating menus that underline dishes that accost from his birthplace, Ethiopia, and from Sweden, where he baked alongside his grandmother, Helga. He brings his creativity and creation to American roots cuisine as well, creation him an heterogeneous and resourceful chef. And what unequivocally has us opposed for any fanciful Marcus Samuelsson recipe is his use of fresh, clean, whole ingredients. His concentration on tolerable food is an inspiration, and we’re unapproachable to underline his fanciful Peanut Chicken recipe on a site.

Samuelsson’s famed Harlem restaurant, Red Rooster, facilities this plate on a menu, and a recognition is overwhelming. And when we offer it in your really possess home during your subsequent cooking celebration or family get-together, we and your guest will give it a same soap-box reviews it receives from NYC clientele! Imagine a sharp and honeyed chicken, burnished with a tasty multiple of rosemary, red peppers flakes, and brownish-red sugar. It’s good offset flavors are a epicurean treat.

And a salsa is what will allow this duck to melt in your mouth and will have your guest clamoring for a recipe! Its brew of tawny peanut butter and coconut divert with a outlandish flavors of smoked paprika, black vinegar, star anise, cinnamon, brook leaves, and ginger, creates a grill peculiarity salsa that will wow your guest during your dining table, only as it surprises and delights diners during Samuelsson’s eatery. Give it a go, and come behind to a comments territory to let us know a really best enrich we perceived on portion it!

Yields: 10 servings | Serving Size: 1 full plate/ 1 duck breast, sauce, toppings, and spinach | Calories: 498 | Previous Points: 13 | Points Plus: 14 | Total Fat: 42 g | Saturated Fat: 22 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 420 mg | Carbohydrates: 21 g | Dietary Fiber: 3 g | Sugars: 10 g | Protein: 16 g |

Ingredients

• 1 boneless, skinless duck breasts (10 weak breasts total)


• 1/2 crater of coconut spinach (5 cups baked coconut spinach total)


• 1/4 crater taro base (2-1/2 cups taro base total)


• 1/5 crater pearl onions (2 cups pearl onions total)


• 1/3 crater peanut salsa (3-1/3 cups total)


• 1 tablespoon peanuts, chopped (3/4 crater total)


• 1 tablespoon cilantro (3/4 crater total)


• 1 tablespoon scallion (3/4 crater total)


• 1 tablespoon rosemary, chopped


• 1 tablespoon prohibited peppers flakes


• 1/4 crater salt


• 1/4 crater brownish-red sugar


• 3/4 crater shallots, diced


• 1 tablespoon garlic, chopped


• 1 tablespoon paprika


• 1/6 crater grapeseed oil


• 1/3 crater coconut, shredded


• 1 crater peanut butter


• 8 cups duck stock


• 4 cups coconut milk


• 8 pieces star anise


• 2 pieces brook leaves


• 3 pieces cinnamon sticks


• 1/6 crater dusty ginger, diced


• 1/4 crater black vinegar


• Pinch of salt



• Directions

  
  

  
  

  FOR THE PLATE

  
  

  1. Chicken breast is burnished with salt, brownish-red sugar, rosemary and peppers flakes. Sauce is done with shallots, garlic, smoked paprika, shredded coconut, peanut butter, duck stock, coconut milk, black vinegar, star anise, cinnamon, brook leaves and ginger. Blanched spinach is churned with cumin flavored coconut cream, and diced boiled taro base is folded in to a spinach. Pearl onions are braised with mango puree and rice vinegar. Garnish with chopped peanuts, scallions and cilantro.

  
  

  FOR THE CHICKEN RUB

  
  

  2. Mix all mixture together

  
  

  FOR THE PEANUT SAUCE

  
  

  3. Sweat a shallots, garlic and spices in a oil, supplement a rest of a mixture and cook for about 45 min. Take out a star anise, cinnamon and brook leaves. Season with salt.

  
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  Exclusive! Marcus Samuelsson’s Peanut Chicken Recipe

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