Watch and learn as chef-in-residence Bobby Flay makes magic out of radicchio. The somewhat bitter leaves complement spiced chicken thighs perfectly, plus they’re sturdy enough to hold all of the fixings: Pickled peppers and a date and cashew relish, plus a much needed squeeze of lime. Try it as a holiday appetizer and you’ll wow the crowd—no matter the size.
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Radicchio Lettuce Cups with Spiced Chicken Thighs and Pickled Pepper Relish
Ingredients
Scale
Pickled Pepper, Date, and Cashew Relish
- 3/4 cup white wine vinegar
- 1/2 cup sugar
- 2 bell peppers (orange, yellow, or red), seeded and diced
- 4 large pitted dates, thinly sliced
- 1/4 cup GrandyOats Organic Turmeric Ginger Cashews, coarsely chopped
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons microgreens, roughly chopped
Spice Rubbed Chicken Thighs
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon sugar
- Kosher salt and freshly ground black pepper
- 2 skinless and boneless chicken thighs
- 2 tablespoons canola oil
- Half of 1 lime
Assembly
- 4 whole radicchio leaves, cut from 1 small head of radicchio
- Fresh lime juice
- Microgreens
Instructions
- For the relish, combine vinegar and sugar in a nonreactive saucepan and bring to a boil over a high heat. Cook until the sugar is completely dissolved, about 5 minutes. Remove from the heat and let cool for 5 minutes.
- Place the peppers in a small bowl. Pour the pickling liquid over the peppers and toss to coat. Add 1 or 2 ice cubes and let sit for 20 minutes, occasionally stirring.
- Strain the peppers and place into a medium bowl. Stir in the dates, cashews, lime juice, olive oil, microgreens, and season with salt and pepper.
- Preheat oven to 350 degrees.
- For the chicken thighs, mix together paprika, turmeric, sugar, salt, and pepper in a small bowl. Sprinkle the spice rub onto one side of the chicken thighs.
- Heat canola oil in an oven-proof sauté pan over medium-high heat. Add the chicken thighs, spice side down, and sear until golden brown on both sides, about 4 minutes per side. Transfer the pan to the oven and cook for another 4 to 5 minutes until the meat is cooked through or until the internal temperature reaches 165 degrees F.
- Transfer chicken thighs to a cutting board. When cool enough to handle, cut into slices. Squeeze fresh lime juice on top of the chicken and set aside.
- Put the radicchio leaves on a large serving plate. Divide the chicken between each radicchio lettuce cup. Top with some of the pickled pepper relish, garnish with more microgreens, and a squeeze of fresh lime juice.