Apple Black Bean Salad
180 g Tree Top Granny Smith Fresh Apples, diced
765 g tomatoes, chopped
12 g scallion, sliced
425 g black beans, canned, drained and rinsed
40 g red onion, chopped
40 g Toasted Cumin Vinaigrette (recipe follows)
Brined, Roasted Chicken
211 g Tree Top Apple Juice Concentrate
145 g sea salt
110 g brown sugar
1140 g water
2270 g whole chicken
Raspberry Chipotle Barbeque Sauce
227 g Tree Top Raspberry Puree
227 g ketchup
5 g Chipotle powder
1.50 g garlic, fresh
40 g yellow onion, chopped
1 g coriander, ground
14 g lime juice, fresh
28 g brown sugar
28 g apple cider vinegar
3 g thyme, fresh, chopped
85 g honey
340 g water
Toasted Cumin Vinaigrette
29 g Tree Top Apple Puree
75 g apple cider vinegar
5 g cumin seeds, ground, toasted
3 g garlic, fresh, minced
3 g sea salt
0.50 g black pepper, ground
155 g olive oil
12 g cilantro, fresh, chopped
1 g oregano, dried
Brined, Roasted Chicken:
Whisk together the salt, brown sugar, apple concentrate and water together until dissolved.
Put the chicken in a very large bowl and pour the brine over it. Allow to brine for 6 to 8 hours.
Preheat oven to 450 F.
Rinse off the chicken and pat dry. Place in a roasting pan and roast for 10 minutes.
Reduce oven to 350 F and continue roasting for 1 hour and 20 minutes,
until the juices run clear and the internal temperature reaches 165 F.
During the last 20 minutes of cook time, brush the chicken with the
Raspberry Chipotle Barbeque Sauce every 5 minutes. Watch carefully that
it doesn’t burn.
Remove chicken from the oven and cover it loosely with foil. Let rest for 10 to 15 minutes before carving.
Raspberry Chipotle Barbeque Sauce:
Place all ingredients in a heavy-bottom pot and simmer over very low
heat. Stir often as mixture will burn easily. Reduce by one-third.
Puree with a hand-held blender. Cool completely.
Adjust consistency with additional water if needed.
Apple Black Bean Salad:
Toss all ingredients together until mixed. Add vinaigrette to coat lightly.
Toasted Cumin Vinaigrette:
Whisk together the apple puree, apple cider vinegar, cumin, garlic, salt, pepper and oregano until the salt dissolves.
Slowly drizzle in the olive oil while whisking, until all the olive oil
is incorporated. Taste for seasonings and adjust if necessary.
Mix in the cilantro and use within two days.
Serve roasted chicken with Apple Black Bean Salad and additional Raspberry Chipotle Barbeque Sauce for dipping.