With this recipe, you’re encouraged to double-dip. Two sauces, one sweet and one creamy, add complex flavor to chicken fries. Crushed nuts add a satisfying crunch.
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Prep Time15 minutes
Cook Time40 minutes
Total Fat46 g
Total Carbohydrate34 g
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
48 ounces frozen fruit mix, with pomegranate, thawed
1 teaspoon chipotle chile powder
1/2 cup honey
1 tablespoon lime juice
1 cup nuts, mixture of your choice; almond, pecan, cashews, etc. small chopped
Make goat cheese sauce by placing goat cheese, heavy cream, garlic powder and sea salt in a pan over medium heat. Bring to a gentle boil and immediately reduce to a simmer for 8-10 minutes, whisking as goat cheese begins to melt. Remove the pan from the heat and allow the sauce to cool slightly. Reserve warm.
In a separate pan, make chipotle berry sauce by adding 4-berry mix, chipotle powder, honey and lime juice and heat over medium-high. Bring to a boil and reduce to a simmer for 15 minutes. Remove the pan from the heat and allow the sauce to cool. Puree the sauce in a blender, just until smooth - you want the berry seeds to be visible. Reserve warm.
Prepare Chicken Fries according to package directions. Finely chop all nuts and divide into 4 ramekins.
Serve 7 fries per person with ramekins for the 2 warm dipping sauces and the chopped nuts. Dip the chicken fry into a sauce and then roll in nuts.