Fragrant spices and some heat transform rather plain ingredients (chicken, carrots), into something altogether different. You’ll enjoy the interplay of textures, too — the chicken against the crisp carrots, cool lettuce and rich sunflower seeds. An aromatic white wine will make a great companion.
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MAKE THIS
GRILLED CHICKEN WITH CARROT SALAD
Combine 1/2 teaspoon salt, 1/4 teaspoon each ground cumin, ground coriander and paprika, and 1/8 teaspoon cayenne. Rub over 4 boneless, skinless chicken breast halves, pounded flat. Grill over medium high until cooked through, about 10 minutes. Meanwhile, whisk together 1/4 cup fresh lemon juice, 1 teaspoon Dijon mustard and 1/4 teaspoon each ground cumin and salt. Whisk in 1/2 cup extra-virgin olive oil. Add 1 bag (8 ounces) shredded carrots and 1/2 cup shelled roasted sunflower seeds; toss to coat. Add 2 cups arugula; toss. Divide salad among four plates; top each with a chicken breast. Makes: 4 servings
Recipe by Carol Mighton Haddix
DRINK THIS
Pairings by sommelier Arthur Hon of Sepia, as told to Michael Austin:
2011 Domaine Ostertag Zellberg Pinot Gris, Alsace, France: This dish is all about spices and textures, and the naturally spiced aroma and flavors of pinot gris, especially from Alsace, make perfect sense for this pairing. Let’s not forget the wine’s rounded texture, either. A touch of new French barrique makes this an atypical example of Alsatian pinot gris, but it will only enhance the wine’s capacity to pair up well with this dish.
2013 Eisold Smith Edel, Columbia Gorge, Oregon: An uncommon Oregon blend of gewurtztraminer, pinot gris and riesling, Edel strikes a balance between a slight residual sugar and the restrained aromatic notes that come from the different grapes. The familiar but unexpected tastes of Edel include stone fruits, saffron and lemon curd combined with focused yet tactile acidity, making this a fun pairing, especially if you are enjoying this dish alfresco.
2013 Elena Walch Kastelaz Gewurztraminer, Alto Adige, Italy: Gewurztraminer is an overwhelmingly misunderstood grape, simply because it has so many personalities. But one thing in its favor is that it has a great affinity for any kind of culinary spice. Elena Walch’s version, sourced from a renowned vineyard, is a great match for this dish. The wine is not only spice-friendly, but also offers elevated acidity, which is essential here.
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