Courtesy of California Avocado Commission
4Servings•20 Min.Prep Time•25 Min.Cook Time•45 Min.Marinate Time•3 Hr.Chill Time•
原料：
4 (6 oz.) boneless chicken thighs or breasts, with skin
salt and freshly ground black pepper, to taste
1/4 c. extra virgin olive oil
1/4 c. freshly squeezed lime juice
1 bunch cilantro leaves, chopped
1 Tbsp. ground cumin
4 scallions, trimmed
Pickled Tomato Salsa (see Print Copy)
2 ripe Fresh California Avocados, peeled, seeded and cut
2 c. cooked brown basmati rice
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Pickled Tomato Salsa:
1 lb. tomatoes, peeled, seeded and cut in quarters
1/2 bunch scallions, white and green parts, thinly sliced
2 Serrano chiles, with seeds, thinly sliced in rounds
1/2 c. white vinegar
2 1/2 Tbsp. brown sugar
2 tsp. salt
4 tsp. freshly grated ginger
1 Tbsp. minced garlic
2 tsp. yellow mustard seeds
2 tsp. cracked black peppercorns
2 tsp. ground cumin
1 tsp. cayenne
1/2 tsp. turmeric
1/2 c. extra virgin olive oil
说明：
- In a shallow, non-reactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 min.
- Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 min. per side for thighs and about 9 min. per side for breasts. Grill or broil scallions about 2 min. per side.
- Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.
- To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.
For Picked Tomato Salsa:
- In a large bowl, toss tomatoes with scallions and chiles.
- In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt, and cook until dissolved, about 1 min. Remove from heat and reserve.
- Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 min. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hr. or several days.
- Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.
Notes:
- To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 sec. in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.
- Large avocados are recommended for this recipe. A large avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
- Nutritional information includes Pickled Tomato Salsa.
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
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