Recipe: Cumin Crusted Chicken with Borracho Beans and Greens

CUMIN CRUSTED CHICKEN WITH BORRACHO BEANS AND GREENS

4 chicken breast quarters
Toasted Cumin and Black Pepper Rub: recipe follows
Borracho Beans: recipe follows
2 tablespoons olive oil
2 tablespoons butter
2 shallots, minced
l pound mustard greens, washed, stemmed

Rub chicken with Toasted Cumin and Black Pepper Rub. Refrigerate at least 2 hours. Prepare Borracho Beans and keep hot. In frypan over medium heat, place oil. Add chicken and sear on each side. Remove chicken to 350 F. oven and cook about 45 minutes or until fork can be inserted with ease. In large frypan, place butter and shallots; cook, stirring, about 2 minutes. Add mustard greens and cook, tossing gently, until wilted. Arrange greens in 4 shallow bowls. Add beans evenly around greens and top with chicken.

Makes 4 servings

Toasted Cumin and Black Pepper Rub:
In frypan, place 1/4 cup cumin seeds, 2 tablespoons dried oregano, 1 tablespoon black peppercorns, 1/4 teaspoon salt and 1/2 teaspoon sugar. Toast over medium heat, stirring, about 2 minutes. Transfer to spice grinder and pulse until smooth.

Borracho Beans:
Wash l cup dried pinto beans; cover with water and soak overnight. Drain and rinse beans; place in saucepan and add water to cover by 3 inches. Simmer over low heat about 1 1/2 hours until tender, adding water if necessary. Drain. In large frypan over medium heat, place l tablespoon vegetable oil, 1/4 onion (diced) and 6 serrano chilies with seeds (minced). Cook about 5 minutes; stir in 8 plum tomatoes (diced), 2/3 cup beer and 1/4 teaspoon salt. Add beans, bring to a boil, reduce heat and simmer about 10 minutes. Stir in 2 tablespoons chopped fresh cilantro leaves just before serving.

Source: National Chicken Council