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Max Hardy's braised allspice chicken with corn relish and cilantro rice

Corn may not always be in season, but we'll forgive you for indulging in a bit of the imported stuff to make this delicious chicken dinner recipe from Max Hardy, personal chef to Amar'e Stoudemire of the New York Knicks. Hardy teams up with Nirmala Nerine, who calls herself the "Mistress of Spices" on her TV show Nirmala's Spice World, to make this dish. Watch the video above for a step-by-step demo (just don't forget to deglaze, or it won't be a braise).


For the chicken:

  • 1 whole chicken, quartered
  • 1 T ground allspice
  • 3 T chopped thyme
  • 1 clove garlic, chopped
  • ½ onion, diced
  • ½ c lemon juice
  • ½ c olive oil
  • Salt and pepper, to taste
  • ½ c white wine
  • ½ c chicken stock

For the relish:

  • 3 ears corn
  • 3 T extra-virgin olive oil
  • Salt and pepper, to taste
  • 3 tomatoes, cored and diced
  • ¼ c diced red onion
  • ½ t minced garlic
  • 1 t chopped cilantro
  • 1 t agave nectar
  • ½ lime

For the rice:

  • 1 T olive oil
  • 2 cloves garlic, chopped
  • ¼ c chopped onion
  • 1 c jasmine rice
  • Salt and white pepper, to taste
  • 2 c chicken stock, plus more as needed
  • ¼ c chopped cilantro


For the chicken:

1. Preheat the oven to 425°F.

2. In a large bowl, coat the chicken with the allspice, thyme, garlic, onion, lemon juice, and olive oil. Season with salt and pepper, to taste.

3. Heat a large ovenproof sauté pan over medium heat, and sear the chicken for 3 minutes on each side.

4. Deglaze the pan with the white wine and chicken stock, cover with a lid, and place in the oven for 30 minutes.

For the relish:

1. Coat the corn with the olive oil, and season with salt and pepper, to taste.

2. Hold with heatproof tongs over an open flame on the stove, and cook on all sides for about 1-2 minutes.

3. Let cool, and remove the kernels from the cob.

4. In a bowl, combine the corn, tomatoes, onion, garlic, cilantro, agave nectar, and lime juice. Mix well, and season with salt and pepper, to taste.

For the rice:

1. In a large skillet, heat the oil over medium heat.

2. Add the garlic and onion, and cook for 3-4 minutes.

3. Reduce the heat to low, add the rice, and season with salt, to taste. Cook, stirring constantly to make sure the rice doesn't burn, for 3 minutes.

4. Add the stock, and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is done, for 10-15 minutes. Add more liquid as needed.

5. Just before serving, stir in the cilantro. Serve the chicken over a bed of rice, topped with the corn relish.

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