S L O W - C O O K E D C H I C K E N
with Prickly Pear and Romanesco Serves 6
1 lemon, zested and juiced
2 Tbsp apple cider vinegar
4 Tbsp brown sugar
4 cloves garlic (minced)
2 Tbsp dried oregano
1 Tbsp chili powder
2 Tbsp kosher salt
1 tsp black pepper
1 bunch green onions, sliced
PREPARATION
Pat dry chicken and season with salt, pepper, chili powder and oregano.
Add to a large slow-cooker and add stock, brown sugar and garlic and
cook on medium for 3 and ½ hours. Add Romanesco, prickly pear quar-ters,
apple cider vinegar, orange, lemon and lime juice and zest, and cook
for another 2 hours. Serve immediately, garnished with green onions.
C R I S P Y C A C T u S F R I E S with Prickly Pear Salsa Serves 4
INGREDIENTS
F R I E S
2 cactus pads (nopales), spines
removed
1 cup AP flour
¼ cup corn meal
1 tsp baking soda
1 tsp baking powder
1 egg
1 ½ cups cold water
1 tsp kosher salt
2 cups peanut oil
PREPARATION
If picked fresh, carefully remove spines from the cactus pads with a scrub brush under running
water, then use a vegetable peeler to remove bumps. Slice into ¼-inch wide strips. For pear
salsa, follow same scrubbing method as cactus pads, then trim the top and bottom off each
pear. Use a paring knife to peel off the skin to reveal the fruit. Dice pear, then toss all remaining
ingredients for salsa into bowl and set aside at room temperature. Add oil to a large pot and
heat to 325 degrees. In a large bowl, whisk together the flour, corn meal, baking soda, baking
powder, and a teaspoon of salt. Whisk the egg in a smaller bowl then stir it into the flour mix.
Slowly stir in the cold water. Dip the cactus pad strips into the batter then quickly transfer to
the hot oil. Cook in batches to allow room, frying for 3 to 6 minutes, until golden brown and
crispy. Transfer cooked fries to a plate lined with a paper towel. Season immediately with salt
and serve with salsa.
INGREDIENTS
6 bone-in chicken legs or leg
quarters
8 prickly pears (tunas), peeled and
quartered
¼ cup chicken stock
1 head Romanesco, chopped into
bite-sized quarters
1 orange, juiced
1 lime, zested and juiced
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S A L S A
4 prickly pears (tunas), peeled and diced
2 Roma tomatoes, diced
1 can fire roasted corn kernels
½ lime, juiced
½ jalapeño, seeds removed and minced
½ bunch cilantro, diced
1 Tbsp red wine vinegar
1 tsp kosher salt
½ tsp sugar
¼ tsp cumin