After watching an episode of cooking on Create, one of my favorite PBS go-to channels in the late afternoon, I was inspired to create this Sunny Mesquite Plum Chicken dish.
In the actual episode, the restaurant chef grilled quail and served it with a tahini rose sauce.
You may be wondering how on earth I went from tahini rose to sunflower seed butter, sweet-smoky mesquite, and plum.
The answer, if you were to ask me that question, is that I have no idea.
These things that happen in this brain of mine are always a mystery.
Sunny Mesquite Plum Chicken
2-3 boneless, skinless chicken breasts
2 Tbs. mesquite seasoning, divided
sea salt and pepper
2 Tbs. olive oil
2 black plums, quartered
1/3 cup sunflower seed butter, smooth
In a large Dutch oven, heat the oil to high. Rub the mesquite and salt and pepper over all surfaces of the chicken breasts.
Sear in the pan, browning all sides of the chicken.
Reduce the heat to medium low and cover the chicken, cooking until fully down.
Set aside.
Next, sear the plums for 1-2 minutes. Set those aside as well.
Add the remaining mesquite seasoning to the remaining oil and chicken renderings (and any plum juice) to the Dutch oven, along with the sunflower seed butter.
Whisk until smooth.
Serve the sauce over the chicken and plums – sweet-spicy-smoky perfection!
Top with additional salt and pepper, if desired.
