Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

Chicken:
Remove thigh from bone and season with coriander, cumin and black pepper at least half hour before cooking. The seasoning is black pepper, coriander, cumin and salt.

In pan heat olive oil. When hot, place chicken skin side down. Sear until crispy and golden brown. Add onions, garlic, jalapenos, one bunch cilantro and chicken stock. Cover and simmer for half an hour. When done, chop chicken into bite-size pieces.

Mango Pomegranate Salsa:
Meanwhile, in medium-sized bowl, add pomegranate molasses, onion, mangoes, cilantro, three tablespoons lime juice, zest and one tablespoon extra-virgin olive oil.

Cut pomegranate in half over bowl of water. Gently slap back of pomegranate over bowl of water and remove any white inner pith. Drain water and add to mango mix; season with salt and pepper. Place in refrigerator and hold until plating.

Avocado Salsa:
In medium-sized bowl, add avocados, onion, lime juice, zest, cilantro, salt and pepper.

Tomatillo Salsa:
In medium-sized bowl, toss tomatillos, chipotles, onion, jalapenos in olive oil and salt and pepper. Place on grill and char on all sides; add to blender with lime juice, extra-virgin olive oil, cilantro, salt and pepper. Blend until smooth.

Tortilla:
Lightly brush tortillas with olive oil then grill.

To Assemble:
Arrange salsas on plate. Add chicken to center of tortillas. Garnish with sour cream if desired.

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Ingredients:

Chicken:
4 chicken thighs
1/4 cup coriander seeds, ground fine in spice grinder
1/4 cup cumin seed, ground fine in spice grinder
3T black pepper, ground fine in spice grinder
Salt to taste
2 white onions, chopped
6 cloves garlic
2 jalapenos, chopped
1 bunch cilantro
2 cups chicken stock

Mango Pomegranate Salsa:
1 cup pomegranate molasses
1/2 onion, fine dice
2 mangoes, medium dice
1/2 bunch cilantro, chiffonade
2 limes, juiced, zested
1/4 cup extra-virgin olive oil
1 large pomegranate
Salt and pepper to taste

Avocado Salsa:
4 ripe avocados, halved, diced
1/2 onion, fine dice
2 limes, juiced, zested
1/2 bunch cilantro, chiffonade
Salt and pepper to taste

Tomatillo Salsa:
12 medium tomatillos, peeled
1 can chipotle peppers
1/2 onion, cut into rounds
2 jalapenos, halved
Drizzle of olive oil
Salt and pepper to taste
2 limes, juiced
3T extra-virgin olive oil
1/2 bunch cilantro

Tortilla:
1 pack corn tortillas
Olive oil for grilling

Garnish:
Sour Cream

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