New Mexico Chilli-Glazed Chicken on Hominy Polenta

Ingredients for New Mexico Chilli-Glazed Chicken on Hominy Polenta

• 180ml (or more) organic chicken broth

• 4 large dried New Mexico chillies,* stemmed, seeded, coarsely torn

• 2 tablespoons balsamic vinegar

• 2 tablespoons honey

• 1/2 teaspoons ground cumin

• 80ml butter, divided

• 4 skinless boneless organic chicken breast halves

• 2 425g cans golden hominy

• 3 tablespoons chopped fresh coriander

Preheat oven to 177°C. Bring broth and chillies to boil in small saucepan. Cover; reduce heat and simmer 5 minutes. Transfer mixture to blender. Add vinegar, honey, and cumin. Blend until smooth, thinning with broth by tablespoonfuls as needed for thick sauce. Season sauce with salt and pepper. Transfer to bowl; rinse out and reserve blender.

Melt 2 tablespoons butter in large ovenproof skillet over medium heat. Sprinkle chicken with salt and pepper. Add to skillet; sauté until brown, about 3 minutes per side. Transfer skillet to oven; roast chicken until cooked through, about 8 minutes.

Meanwhile, blend hominy with juice until just coarsely chopped, about 5 seconds; drain well. Stir hominy and 45ml butter in medium saucepan over medium heat until heated through, about 2 minutes. Mix in half of coriander. Season with salt and pepper.

Spoon hominy onto plates. Top with chicken, then sauce and remaining coriander. * Available at some supermarkets and at specialty foods stores and Latin markets.

Avvertenza

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