"Recipes from the Chef's Kitchen"

Show 455

Polomino - Washington, D.C.

Ronald Reagan International Trade Center
1300 Pennsylvania Ave. N.W.
Washington, D.C. 20004
1-202-842-9800
Executive Chef Amanda Boucher

Lindsey Gustin and Amanda Boucher


Chicken with Apricot Cilantro Sauce

Ingredients:
1)  6 oz. Boneless Chicken Breast
2)  1/2 tsp. Steak Salt
3)  2 1/2 oz. Apricot Cilantro Sauce (see recipe below)
4)  3 Cilantro Sprigs

Preparation:
1)  Grill the chicken until done.
2)  Put the apricot cilantro sauce over the chicken and
      sprinkle on the salt.
3)  Place the cilantro sprigs around the plate for
      presentation.
 

Ingredients for the Apricot Cilantro Sauce
(4 servings)
1)  2 oz. Dry Apricots
2)  1/4 oz. Chopped Cilantro
3)  1 1/2 tsp. Canola Salad Oil
4)  1 1/4 oz. Diced Onion
5)  1/4 oz. Minced Ginger
6)  1 Cinnamon Stick
7)  1/4 tsp. Ground Coriander
8)  A pinch of Ground Cloves
9)  1/4 tsp. White Pepper
10) 1 cup Whole Plum Tomatoes with juice
11) 1/4 cup Apricot Preserves
12) 1 1/2 tsp. Lemon Juice
13) 1/2 tsp. Kosher Salt and Pepper

Preparation of the Apricot Cilantro Sauce:
1) Cover apricots with boiling water and reconstitute for
     minutes.
2) Drain apricots and course chop 1/2 inch thick.
3) Heat oil in a sauce pot over medium high heat.
4) Add onions and ginger...saute until onions are tender
     and translucent...add the remaining ingredients...bring
     to a simmer...and cook for 20 to 30 minutes.
5) Use immediately or chill and reserve.
6) Serve with accompaniment of your choice...and garnish
     with cilantro sprigs.


Chop-Chop Salad



Good Eating!!!