Zuni-Style Chicken
This recipe offers a delightful and surprisingly simple take on Zuni-style chicken, yielding incredibly crisp-skinned, flavorful chicken pieces without the need for a whole roasted bird. The star of the show, beyond the perfectly cooked chicken, is a vibrant mix of rustic croutons toasted in olive oil with a hint of garlic, then tossed with sweet dried fruit for an unexpected burst of flavor and texture.
Yield: about 2-3 servings
Prep Time: About 15-20 minutes
Cook Time: About 25-32 minutes
Ingredients
For the Chicken:
1½–2 lbs bone-in, skin-on chicken pieces, thighs or a spatchcocked half chicken
1½ tsp kosher salt
Freshly ground black pepper
1 tsp dried or fresh thyme or rosemary, optional
1 tbsp olive oil
For the Croutons:
2 cups rustic bread, torn into chunks, day-old is best
1–2 tbsp olive oil
1 clove garlic, smashed
¼ cup dried fruit (such as golden raisins, chopped apricots, or dried cherries)
To Serve:
4 cups mixed salad greens, arugula, frisée, baby kale, etc.
1 tbsp white wine vinegar or lemon juice
Extra olive oil for drizzling
Directions
Marinate the Chicken (Optional, but tasty): Pat chicken dry and season generously with salt, pepper, and herbs if using. Let it sit in the fridge, uncovered, for at least 4 hours or overnight.
Make the Croutons: Heat 1–2 tbsp olive oil in a large skillet over medium heat. Add the smashed garlic clove and let it infuse for 1–2 minutes. Remove garlic, then add bread chunks. Toast until golden and crispy on the edges, about 5–7 minutes. Toss in dried fruit and warm through for 1–2 minutes. Set aside.
Cook the Chicken: In the same skillet (wipe out if needed), heat 1 tbsp olive oil over medium-high heat. Add chicken skin-side down and cook until skin is golden and crisp, about 7–8 minutes. Flip and cook the other side, lowering heat if needed, until cooked through (165°F internal temp), about 10–15 minutes more depending on cut.
Assemble the Dish: Toss greens lightly with vinegar or lemon juice and a little olive oil. Place greens on a platter or individual plates. Scatter the crouton-fruit mixture over the top. Slice or place chicken pieces on top of the greens and serve warm.
