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Truffle Roasted Chicken with Grilled Kale & Pecan Pesto Jazzmen Rice
LOUISIANA COOKIN'47Ingredients
75Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1 Tbsp. granulated garlic
- 1 Tbsp. granulated onion
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 Tbsp. red pepper flakes
- 1 gal. water
- 2 lemons (halved)
- 6 chicken breasts (Joyce Farms skin-on)
- kosher salt (to taste)
- ground black pepper (to taste)
- butter (Truffled, recipe follows)
- summer squash (Purée, recipe follows)
- kale
- pesto
- rice
- white truffle oil (for drizzling)
- 1 lb. unsalted butter
- 2 shallots (finely diced)
- 1 tsp. chopped garlic
- 1/4 tsp. fresh ground black pepper
- 3 Tbsp. white truffle oil
- 1 tsp. black truffle (shavings)
- 1 tsp. sea salt (black truffled)
- 2 Tbsp. chopped fresh herbs (such as thyme, basil, tarragon, and chives)
- 2 summer squash (diced)
- 1 small onion
- 1/2 qt. heavy whipping cream
- 1/2 cup shredded mild cheddar cheese
- kosher salt (Course, to taste)
- ground black pepper (to taste)
- rice
- 1 qt. water
- 1 tsp. kosher salt
- 1 bay leaf
- 2 cups rice
- pesto
- 5 stems curly kale
- 1 cup canola oil (plus more for coating leaves)
- kosher salt (Course, to taste)
- ground black pepper (to taste)
- 3 oz. basil
- 1/2 bunch parsley
- 1 cup pecan pieces
- 1 cup grated Parmesan
- 2 Tbsp. lemon juice
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