Mild Chili-Cacao Crusted Chicken with Roasted Rutabaga Mash and Lemon Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the rutabaga on a sheet pan and toss it with 1 tablespoon olive oil, the whole garlic clove, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes, until very tender and browned at the edges.

2. 2

   While the rutabaga roasts, pat the chicken breasts dry with paper towels. In a small bowl, mix the cocoa powder, ground ancho chili, cumin, dried oregano, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and the lemon zest.

3. 3

   Rub the chicken with 1 tablespoon olive oil and coat both sides well with the spice and cocoa mixture.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 minutes per side until a dark, aromatic crust forms. Transfer the skillet to the oven and cook at 220 °C / 425 °F for 8 to 12 minutes more, or until the center is cooked through. Remove and let rest for 5 minutes.

5. 5

   For the asparagus, heat another skillet over medium heat. Add the asparagus and sauté for 3 minutes with 1 tablespoon of water. Stir in the 2 chopped garlic cloves, cook 1 minute more, add the lemon juice, a pinch of salt, and black pepper, then cook 1 additional minute until tender-crisp.

6. 6

   Remove the rutabaga from the oven and discard any overly dark part of the roasted garlic if desired. Transfer the roasted rutabaga and garlic to a processor or mash by hand with the butter, heavy cream, and some of the chicken broth. Add more broth if you want a smoother mash. Season with the remaining salt and black pepper to taste.

7. 7

   Serve a bed of rutabaga mash on each plate, place the cacao-crusted chicken on top, and finish with the lemon asparagus. Sprinkle chopped chives over everything before serving.