Grilled Salmon with Green Sauce and Tomatillo-Pineapple Salsa

Star Anise and Ginger-Spiced Chicken with Roast Calabaza and Corn

Chef: Michelle Bernstein
Servings: 4

As chef Michelle Bernstein shows us here, there are so many wonderful ways to combine spices—and you should enjoy exploring! The flavors of this dish are both enchanting and healthful. This recipe has two Latin powerfoods: cilantro and garlic. It also has calabaza (pumpkin), corn, and chicken.

Roast Calabaza and Corn Ingredients
2 tablespoons olive oil
2 tablespoons dark brown sugar
Pinch cinnamon
1 teaspoon vanilla extract
1 pound calabaza, peeled, seeded, and cut into 2-inch cubes
2 cups corn kernels
1⁄4 cup fresh cilantro leaves, finely chopped
1⁄4 cup fresh Italian parsley leaves, finely chopped
Coarse salt and black pepper to taste

Chicken Ingredients
2 quarts organic or homemade chicken stock
1 tablespoon low-sodium soy sauce
2 star anise, whole
2 tablespoons fresh ginger, peeled and chopped
1 tablespoon garlic, peeled and chopped
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 bunch basil
One 4-pound chicken, cleaned and quartered

Mojo (Sauce) Ingredients
2 tablespoons peanut oil
4 cloves garlic, peeled and sliced thin
1 tablespoon scallions, white part only, sliced thin
1 tablespoon fresh ginger, peeled and minced
1 tablespoon low-sodium soy sauce
1 tablespoon sherry vinegar
1⁄2 cup fresh cilantro, coarsely chopped, for garnish

To prepare the roast calabaza, preheat the oven to 350ºF. Mix the oil, brown sugar, cinnamon, and vanilla together. Coat the calabaza with the mixture and place on a sheet pan. Cover with foil and bake until the calabaza becomes tender, about 30 minutes. Uncover the pan and mix in the corn. Cook uncovered for 10 minutes. Mix in the cilantro and parsley. Season to taste, with salt and pepper. Set aside.

In a large soup or stock pot, combine the stock, soy sauce, star anise, ginger, garlic, cumin seeds, fennel seeds, and basil over medium-high heat. Bring to a boil, reduce to a simmer, and add the chicken. Cook until cooked through, about 35 to 45 minutes. Using tongs, transfer the chicken pieces to a serving plate.

For the mojo, heat the peanut oil in a sauté pan. When the oil is smoking, quickly remove the pan from the heat and add the garlic, scallions, ginger, soy sauce, and vinegar, shaking the pan so nothing burns.

To serve, spread the roast calabaza and corn on a serving plate. Top with the chicken pieces, and pour the sizzling oil over the chicken. Sprinkle the cilantro on top and serve immediately.

Nutritional Information (per 1-person serving)
Star Anise and Ginger Chicken in Mojo

Serving: 6 ounces
Calories: 321
Total Fat: 10.6g
Carbs: 0g
Fiber: 0g
Sugars: 0g
Protein: 52.9g
Antioxidant Rating: 1

Calabaza and Corn
1 cup
Calories: 147
Total Fat: 5.5g
Carbs: 30g
Fiber: 3g
Sugars: 8g
Protein: 3.5g
Antioxidant Rating: 2