3 garlic cloves
3 tablespoons peach preserves
2 tablespoons of red curry paste
2 tsp curry powder
2 tsp cumin
2 tbsp fresh oregano choppped
2 tbsp olive oil
1/4 cup orange juice
1 3/4 cup buttermilk – divided
1 tbsp fresh minced ginger
8 boneless skinless chicken thighs – heavily salted and coated in 3/4 cup of buttermilk (set aside while making curry sauce)
4 pineapple rings
1 large red pepper – rinsed and thinly sliced
2 oz of honey goat cheese – crumbled
Dutch Baby Ingredients:
1 cup of flour
1 cup of milk
2 tsp dried thyme
6 tablespoons of butter (5 tablespoons melted)
1 tbsp corn starch
2 oz honey goat cheese
In a food processor, blend together garlic, peach preserves, red curry paste, curry powder, cumin, fresh oregano, olive oil, orange juice and 1 cup of buttermilk.
Pour over chicken (reserving 3/4 of a cup for basting) and let sit for 3o minutes.
Grill peppers and pineapple on a mat until soft (about 10 minutes). Grill chicken on high heat for about 15 -20 minutes or until done (registers 165 on meat thermometer).
Put a cast iron pan into the oven and heat to 450.
In a blender, blend together milk, eggs, thyme and goat cheese until combined. Add flour and corn starch and 5 tbsp of melted butter blend again until airy and fluffy.
Once the oven has reached 450, add the last tablespoon of unmelted butter. Pour in the batter immediately and cook for 20 minutes at 450
Shred the chicken and set aside. Once the dutch baby is done (the sides will start pulling away from the pan), add spring mix, then layer the pepper, pineapple and chicken.
Top with goat cheese and serve immediately.
Total time: about 45-55 minutes
Magilla rating: 9.5
BSC rating: 8.5 (I honestly don’t know why I like this guy)