Pan Fried Chicken in Olive Oil with Tomato, Pecan, Persimmon Succotash

Directions

Chicken

1. In a large bowl, whisk together the buttermilk, Spectrum Organic Virgin Coconut Oil, miso, and chili powder until well mixed. Add chicken thighs and cover, allowing to marinate at least 2 hours or up to overnight.
2. In a large freezer bag, combine flour, panko, paprika, and garlic powder and shake to mix thoroughly. Then add marinated chicken thighs and shake until all pieces are evenly coated.
3. In a large cast iron pan, add Spectrum Organic Extra Virgin Mediterranean Olive Oil¨ rosemary and half bulb of garlic and allow to heat. (Once the garlic begins to sizzle, the oil is ready.)
4. Fry the chicken thighs on medium heat for 7 minutes per side until lightly browned.
5. Remove chicken from the pan and allow to rest for 5 minutes.
6. Turn the heat up to medium-high and fry chicken again for 3-4 minutes, or until golden brown and cooked through.
7. Remove from pan and allow chicken to rest on a paper towel-lined plate or a drying rack.

Succotash

1. In a large pan over medium heat, sauté the bacon, garlic and onion in the Spectrum Organic Extra Virgin Olive Oil unrefined
2. Allow to simmer and sweat for about 5 minutes.
3. Add chopped pecans to the pan and sauté another minute.
4. Add corn kernels and sauté for an additional 2 minutes.
5. Add tomatoes and persimmons and cook until just beginning to blister.
6. Remove mixture from heat and add in the basil, mint, and juice from one lime.
7. Mix to combine and season with salt and pepper to taste.

Garnish

1. In a bowl, add all ingredients and toss to combine.

Assembly of Dish

1. Spoon a couple heaping tablespoons of succotash onto plate or shallow bowl.
2. Arrange one chicken thigh on top of the succotash.
3. Garnish with 1 tbsp of the cucumber mixture.