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Juniper Chicken
Ingredients:
8-12 ounces Chicken Breast or Chicken Thigh
Juniper spice mix:
1-tablespoon any seasoning salt
1- tablespoon ground juniper berries
Sauce:
6 Hatch chilies blanched and skinned and cut into 1/2 inch rings, (I also use canned whole anaheim chilies)
1 medium onion diced ½ inch
1 tablespoon minced Garlic
1 quart jar salsa
or
½ jar of salsa and 2 cups Crushed tomatoes
1 tablespoon Olive oil
1 cup grated cheddar cheese
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Directions:
I make the sauce first. If you want to you can just use your favorite salsa or you can tone it down with some crushed tomatoes.
Saute the garlic first on low in a small amount of olive oil till you can start to smell the garlic release it’s flavor. Then add the onions and cook till tender.
I like roast the chilies over a gas flame or you can bake them till the skin is charred, then peel them, seed and dice them.
Add the tomato salsa and all but 8 of the hatch chili rings. Simmer on low for a few minutes to blend flavors.
Place sauce in a bowl, and clean pan for cooking chicken.
Make the seasoning spice by grinding the juniper berries if they are not already ground, and blend with the seasoning salt.
Cut the chicken into bite size chunks. (this chicken has been pre cooked in a sous vide but this is not required)
Roll the chicken in the juniper spice rub. A good way to do this is to put the rub in a stainless in a glass bowl and toss the chicken chunks a bit till they are well coated.
Cook chicken in a small amount of olive oil to brown and get a nice spicey crust on the chicken pieces.
8. Add the browned chicken divided into the individual or the large baking dish and cover with sauce.
Top with cheese and reserved chili rings and bake for 30 minutes or till cheese is lightly browned.
Serve with rice, noodles, potato or roasted cauliflower. I used cilantro sprig to garnish.
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