Pan-Seared Chicken over Beet Puree

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Servings

Prep Time

30 minutes

Cook Time

45 minutes

This is an all-in-one dish! The chicken is very straightforward, so the beet puree can be the star of the show. For a more subtle beet flavor, add a steamed, fork-tender potato to the puree after you’ve blended the other ingredients.

Photography and Styling by Chavi Feldman

Author:

Michal Frischman

Ingredients

Chicken and Beet Puree

2 tablespoons Bartenura Olive Oil, divided
2 onions, diced
1 large McIntosh apple, diced
2 teaspoons Gefen Table Salt, divided
1 teaspoon pepper, divided
1 (17.6-ounce/500-gram) package Gefen Organic Beets
1/4 cup Manischewitz Chicken Broth or other chicken stock
2 pounds (1 kilogram) boneless chicken thighs, skin on, trimmed
10 ounces (280 grams) fresh spinach leaves

Directions

Beet Purée

Heat one tablespoon of oil in a heavy-bottomed frying pan. Sauté onions until lightly browned, about 15 minutes.
Add diced apple and cook until very soft, another 10 minutes. Season with one teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a blender or a mixing bowl. Add beets and chicken stock, and blend until very smooth. Taste and season.

Pan-Seared Chicken

Heat remaining tablespoon of oil in the same frying pan over medium-low heat. Season chicken well.
Cook in a single layer, skin side down, until brown and very crispy, for about 15 minutes. Flip and cook until done, about another 10 minutes. (If cooking in batches, store chicken in a warm oven, skin side up.)

Spinach

Remove chicken from the frying pan and add the spinach to the pan. Season with salt and pepper and cook until just wilted and still bright green, about two minutes.

To Serve

Spoon beet puree into a shallow bowl or dish, and lay spinach alongside it. Arrange the chicken on top.

Recipe Note

Note: This recipe provided with permission from kosher.com.