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Pan Roasted Chicken with Spiced Rum & Mango Butter Recipe

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Pan Roasted Chicken with Spiced Rum & Mango Butter

Ingredients

  • PAN-ROASTED CHICKEN with SPICED RUM & MANGO BUTTER
  • 4 bone-in, skin-on chicken breasts
  • kosher salt, to taste
  • freshly ground pepper, to taste
  • 15 mL olive oil
  • 118 g of unsalted butter, softened (room temperature, not melted)
  • 15 mL Monin Mango Fruit Purée
  • 10 mL spiced rum
  • 2.5 mL garam masala
  • 5 mL fresh ginger, minced
  • COCONUT RICE
  • 473 g Jasmine rice (freshly prepared, hot)
  • 30 mL Coconut Syrup
  • 48 g sliced almonds, toasted
  • 15 mL butter
  • 1.25 mL cayenne pepper
Glass: Culinary
Glass Size: 16

Instructions

  1. PAN-ROASTED CHICKEN with SPICED RUM & MANGO BUTTER
  2. Preheat oven to 204ºC.
  3. Season the chicken breasts thoroughly with salt and pepper.
  4. In a large oven-proof fry pan over medium-high heat, warm the olive oil.
  5. Sear the chicken breasts two at a time, skin side down, until browned and crisp (about 6 minutes).
  6. When all four breasts have been seared, arrange them all in the pan, skin side up, and transfer to the oven.
  7. Roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160ºF (about 20 to 25 minutes).
  8. While the chicken is roasting, in a small bowl food processor, mix together the butter, Monin® Mango Fruit Purée, spiced rum, garam masala, ginger, and pinch of salt until well combined.
  9. Set the compound butter aside.
  10. Transfer the chicken to a cutting board and cover loosely with aluminium foil; allow to rest for 5 minutes.
  11. Top each breast with 30 mL of the compound butter and serve immediately.
  12. COCONUT RICE
  13. Prepare rice per package instructions. When rice is done, stir in Monin® Coconut Syrup, almonds, butter and cayenne pepper. Serve immediately.
  14. Yield: Approximately 4 1/2 cups
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Mango Fruit Purée

Mango Fruit Purée

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