Frankjr's Recipe

Chicken Salad With Citrus and Chile Oil Recipe

Category: Recipes

Ingredients
4 SERVINGS
3

skin-on, bone-in chicken breasts (about 1½ lb. total)
Kosher salt, freshly ground pepper
2

Tbsp. plus ⅓ cup extra-virgin olive oil
3

garlic cloves, thinly sliced
2

tsp. paprika
1

tsp. coriander seeds, coarsely crushed
½

tsp. crushed red pepper flakes
2

medium endive leaves separated
1

large head of radicchio leaves separated, torn if large
4

satsumas or blood oranges or 3 medium oranges, peeled, sliced into rounds, seeds removed
2

Tbsp. white wine vinegar or red wine vinegar
2

tsp. toasted sesame seeds, lightly crushed
Preparation
Step 1
Preheat oven to 450°. Pat chicken breasts dry with paper towels; season on all sides with salt and pepper, then rub with 2 Tbsp. oil.

Step 2
Heat a large ovenproof skillet over medium-high. Arrange chicken, skin side down, in pan and cook, undisturbed, until the skin is deep golden brown, about 3 minutes. Turn chicken over with tongs and transfer skillet to oven. Roast chicken until cooked all the way through, 15–17 minutes. Transfer to a cutting board and let cool for 10 minutes.

Step 3
Meanwhile, cook garlic and remaining ⅓ cup oil in a small skillet over medium heat, stirring occasionally, until garlic is fragrant and pale golden, about 4 minutes. Immediately pour garlic oil into a small bowl and stir in paprika, coriander seeds, and red pepper flakes; season with salt.

Step 4
Cut chicken off the bone, then slice ½" thick; discard bones.

Step 5
Toss endive, radicchio, and satsumas with vinegar and half of spiced garlic oil in a large bowl to combine; season salad with salt and pepper.

Step 6
Divide salad among plates or shallow bowls; top with chicken and drizzle with more spiced garlic oil. Sprinkle sesame seeds over.

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