Recipe

Alex Askew
President, BCAGlobal (formerly Black Culinarian Alliance)
New York, New York
“If we can get young people excited about food, talking about food, learning to appreciate food and mindful of food, we can raise the spirit of the community.”

Chili-Dusted Pan-Seared Chicken Medallions with Roasted Apple & Black-Eyed Pea Relish

The flavors in this recipe, from the slightly tart Granny Smith apples to the sweet, spicy chili mixture, meld together to create the perfect dinner-party dish.

Serves 10

INGREDIENTS:

  • 12 Granny Smith apples, small dice
  • 1 cup water
  • 1/2 cup lemon juice
  • 4 ounces turkey bacon, medium dice
  • 3 ounces canola oil
  • 1/4 cup minced garlic
  • 6 ounces onion, small dice
  • 1/2 pound black-eyed peas (soaked in water overnight)
  • 2 quarts chicken stock
  • 3 bay leaves
  • 20 4-ounce chicken medallions
  • 1 quart buttermilk
  • 1 quart apple cider (juice can be substituted)
  • 1/4 cup sherry wine vinegar
  • 2 green peppers, small dice
  • 3 red peppers, small dice
  • 3 tablespoons cilantro, finely chopped
  • 1 tablespoon crushed pepper
  • 1 bunch scallions, thinly sliced
  • 2 tablespoons salt
  • 1 tablespoon pepper

CHILI SPICE MIX INGREDIENTS:

  • 2 cups chili powder
  • 1/4 cup brown sugar
  • 1 cup flour
  • 1/4 cup paprika
  • 1/4 cup parsley, finely chopped
  • 3 tablespoons sage, finely chopped
  • 3 tablespoons salt
  • 1 tablespoon fine ground pepper

DIRECTIONS:

Toss apples in bowl with water and lemon juice, set aside.

In small stockpot, sweat turkey bacon in canola oil until lightly crispy. Add garlic and onion and sweat 2 minutes more. Add black-eyed peas and chicken stock to cover, then add bay leaves and simmer until tender (approximately 45 minutes).

While beans are cooking, lightly tap/pound chicken on both sides and marinate in buttermilk for 1 hour. Combine chili spice mix ingredients and reserve on side.

When beans are done, remove bay leaves, pour off cooking liquid and combine with apple cider and vinegar. Reserve in mixing bowl.

Drain apples, toss with small amount of oil and roast (on nonstick baking sheet) for 20 minutes at 375° F or until they start to caramelize. Remove from oven and cool slightly.

Combine the rest of the relish ingredients, add to beans. Let marinate for 30 minutes. Add roasted apples and toss lightly. Add salt and pepper to taste. Reserve for service.

Remove chicken from buttermilk. Pat dry, dust with chili spice mix and pan sear in skillet with canola oil (approximately 3 minutes on each side) over medium heat.

Check for doneness (internal temp of 165° F). Serve with warm relish. Garnish with fresh herbs or microgreens.