Go Back
Jorj Morgan

Braised Estate Chicken with Fresh Watermelon Salsa

Pan-seared and braised marinated chicken thighs served with a refreshing, crisp watermelon and jalapeño salsa. A masterclass in contrasting temperatures and vibrant, healing flavors.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 people
Course: Main Course
Ingredients Method

Ingredients
  

The Chicken Marinade
  • 8 boneless skinless chicken thighs
  • 1 cup tomato juice
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 4 garlic cloves peeled and sliced
  • 1 large jalapeno pepper thinly sliced
The Watermelon Salsa
  • 1 cup ¼-inch diced watermelon, from about 2 to 3 (1-inch thick) slices
  • 1 tomato cut into ¼-inch dice
  • ¼ small red onion peeled and finely diced
  • 1 small jalapeno pepper seeded, deveined, and finely diced, about 2 tablespoons
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 small lime about 1 tablespoon
  • 1 tablespoon olive oil
The Braise
  • 2 tablespoons olive oil
  • 1 small onion peeled and diced into ½-inch cubes
  • 1 cup red wine
  • 1 cup beef stock
  • 2 tablespoons tomato paste
  • Juice of 1 lime about 1 tablespoon

Method
 

Marinate the Chicken
  1. Place the chicken into a baking pan or resealable plastic bag.
  2. Pour the tomato juice over the top.
  3. Season with onion powder, garlic powder, chili powder, salt, and pepper.
  4. Add the sliced garlic and jalapeno slices.
  5. Use your hands to massage all the spices into the chicken.
  6. Cover with plastic wrap (or re-seal the bag) and marinate for at least 30 minutes or up to 1 day.
Prepare the Watermelon Salsa
  1. Place the diced watermelon, tomato, red onion, and diced jalapeno into a small bowl.
  2. Add the fresh cilantro.
  3. Squeeze the juice from 1 lime over the top.
  4. Stir in 1 tablespoon of olive oil and season to taste with salt and pepper.
  5. Chill in the refrigerator until ready to serve.
Braise the Chicken
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Remove the chicken from the marinade and add to the pan, one piece at a time.
  3. Cook until golden brown on both sides, about 5 minutes total.
  4. Transfer the browned chicken to a platter.
  5. Add the remaining marinade and veggies from the bag/pan to the skillet.
  6. Stir in the diced onion.
  7. When the onion begins to soften, add the red wine.
  8. Reduce the wine to half the amount, about 3 minutes.
  9. Pour in the beef stock.
  10. Add the juice of 1 lime.
  11. Stir in the tomato paste.
  12. Season with salt and pepper.
  13. Return the chicken to the skillet and reduce the heat to medium.
  14. Simmer the chicken in the liquid until it is cooked through and the sauce is reduced and slightly thickened, about 20 to 25 minutes.
Serve
  1. Serve the warm chicken with a ladle full of the reduced braising sauce and a generous dollop of the chilled watermelon salsa.