Pan Roasted Chicken with Spiced Rum & Mango Butter

Ingredients

  • 4 bone - in
  • skin - on chicken breasts
  • kosher salt
  • to taste
  • freshly ground pepper
  • to taste
  • 1 tablespoon olive oil
  • 1 stick of unsalted butter
  • softened (room temperature
  • not melted)
  • 1 tablespoon Monin Mango Fruit Purée
  • 2 teaspoons spiced rum
  • 1/2 teaspoon garam masala
  • 1 tablespoon fresh ginger
  • minced
  • 2 cups Jasmine rice (freshly prepared
  • hot)
  • 1 fluid ounce Monin Coconut Syrup
  • 1/3 cup sliced almonds
  • toasted
  • 1 tablespoon butter
  • 1/4 teaspoon cayenne pepper

Glass: Culinary

Glass Size: 16.0.

Instructions

      PAN-ROASTED CHICKEN with SPICED RUM & MANGO BUTTER

      1. Preheat oven to 400ºF.
      2. Season the chicken breasts thoroughly with salt and pepper.
      3. In a large ovenproof fry pan over medium-high heat, warm the olive oil.
      4. Sear the chicken breasts two at a time, skin side down, until browned and crisp (about 6 minutes).
      5. When all four breasts have been seared, arrange them all in the pan, skin side up, and transfer to the oven.
      6. 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).
      7. 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.
      8. Set the compound butter aside.
      9. Transfer the chicken to a cutting board and cover loosely with aluminum foil; allow to rest for 5 minutes.
      10. Top each breast with 1 tablespoon of the compound butter and serve immediately.

      COCONUT RICE

      Prepare rice per package instructions. When rice is done, stir in Monin® Coconut Syrup, almonds, butter and cayenne pepper. Serve immediately.

      Yield: Approximately 4 1/2 cups