Cooking Instructions
1.
Preheat oven to 480 degrees F (250 degrees C).
2.
Peel and cut the
Butternut Squash (5 3/4 cups)
into 1 inch segments. Wash and remove external leaves of
Brussels Sprouts (5)
, then halve them.
3.
Place butternut squash on baking sheet, toss with
Canola Oil (2 Tbsp)
,
Kosher Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
. Roast for 20 minutes.
4.
Slice
Fresh Ginger (1 in)
. Place ginger in the oven, and roast for 10 minutes, until slightly caramelized.
5.
Toss the Brussels Sprouts with a bit of canola oil and roast them for 10 minutes. When nice and caramelized, remove and set aside to cool.
6.
Rub
Bone-In Chicken Legs (2)
with
Ras el Hanout (1 Tbsp)
.
7.
In a large pan, sweat the
Onion (1/2)
until transparent. Add the caramelized ginger, butternut squash, and the
Garlic (4 cloves)
. Sauté mixture until soft.
8.
Then blend the squash mixture in a blender or food processor, while slowly drizzling in
Olive Oil (as needed)
until completely smooth. Strain the butternut squash puree through a fine-mesh strainer (chinois mousseline) and set aside.
9.
Heat pressure cooker over medium high heat. Add
Duck Fat (2 Tbsp)
. Quickly brown the seasoned chicken legs in the pressure cooker, then add
Ras el Hanout (2 Tbsp)
, mix well with oil, then add
Onion (1/2)
, remaining
Garlic (3 cloves)
, and
Chicken Stock (1 1/2 cups)
. Pressure cook for 12 minutes at high pressure.
10.
Remove chicken legs from the pressure cooker and pat them dry. Sear skin down in a pan over high heat until skin is crisp.
11.
Pour 3 cups of the braising liquid into a saucepan, add
Dry Red Wine (1 cup)
, bring to boil, and then reduce until thick enough to coat the back of a spoon. Take saucepan off the heat, and add
Butter (2 Tbsp)
.
12.
Spoon puree onto plate, place sliced chicken legs on puree, garnish with
Fresh Mint Leaves (5)
,
Baby Red Radish (1)
, brussels sprouts,
Pistachios (2 Tbsp)
, and drizzle the just over the plate. Serve and enjoy!
