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Wine-braised chicken breast served with a tomato sauce made of fresh cherry tomatoes, herbs, and wine, served over tricolor fusilli pasta and topped with a drizzle of tahini and crispy chickpeas. Click here to watch the entire show!
4 chicken breasts
salt
black pepper
garlic powder
2 cups cherry tomatoes
1 red onion
2 tablespoons fresh minced garlic
1 cube Dorot Gardens Frozen Parsley
1 cube Dorot Gardens Frozen Ginger
2 tablespoons olive oil
1 red bell pepper, chopped
1 yellow bell pepper, chopped
salt, to taste
black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
pinch of cumin
1 bag Gefen Organic Chickpeas
1 tablespoon olive oil
salt
black pepper
garlic powder
turmeric
paprika
1 package Tuscanini Pasta Fusili
2 teaspoons sea salt
1 to 2 bags Wissotzky Chai Tea
olive oil
salt
pepper
Preheat oven to 400 degrees Fahrenheit.
Evenly season chicken breasts with salt, black pepper, and garlic powder. Marinate the chicken in the Alexander Valley Cabernet and let it sit for 10 minutes.
After marinating, rub Dorot cilantro and parsley all over the chicken. Add some more salt and pepper. Put into the oven for 40 minutes.
To get the chicken nice and crispy, finish cooking it in a hot frying pan with some olive oil, cooking both sides. Braise the chicken with a few splashes of the Herzog Alexander Valley.
Blend together tomatoes, onion, garlic, and herbs.
Heat a pan with olive oil. Pour in the blended sauce. Add red and yellow bell peppers to the pan. Add seasonings.
Bring the tomato sauce to a rolling simmer.
Preheat oven to 350 degrees Fahrenheit.
Drain the chickpeas. Place in a hot frying pan with olive oil. Add salt and black pepper, garlic powder, turmeric, and paprika, to taste. Cook for seven to eight minutes.
Transfer the chickpeas to a baking pan and spread them out. Bake at 350 degrees Fahrenheit for about 20 minutes, or until they get nice and crunchy.
Bring a pot of water to a boil. Add package of pasta and sea salt. Add Wissotzky Chai tea bags. Cook for 10 to 12 minutes, then drain.
Toss with olive oil, and salt and pepper your pasta before plating.
Plate the pasta and some sauce, then top with the chicken. Add some more sauce on top of the chicken, then drizzle over some Mighty Sesame Tahini.
Garnish with fresh chives and the crunchy chickpeas.
Skill’it is a thrilling and innovative kosher cooking competition, featuring four chefs battling to impress the judges and prove their skills by meeting a series of cooking challenges.
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