Published by
Dalisa
Casserole with Dalisa coq au porc and corn
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Baking — 30
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Preparation — 20
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Servings — 4
Ingredients
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4
Dalisa coq au porc medallions
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30 mL (2 tbsp.)
olive oil
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125 mL (1/2 cup)
fresh oregano
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125 mL (1/2 cup)
coarsely chopped fresh cilantro
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250 mL (1 cup)
fresh basil
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5 mL (1 C. 1/2 tsp)
whole coriander seeds
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5 mL (1 C. 1/2 tsp)
chilli powder
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5 mL (1 C. 1/2 tsp)
ground cumin
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5 mL (1 C. 1/2 tsp)
paprika
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1
large clove of garlic
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1
red onion
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1
jalapeno pepper
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500 mL (2 cups)
chicken broth
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500 mL (2 cups)
of corn
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125 mL (1/2 cup)
cream
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Feta cheese
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1
lime
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1
avocado
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Salt and pepper
Preparation
- Heat the oven to 400°F and place the rack in the middle.
- Heat olive oil over medium-high heat and sear the coq au porc medallions until golden brown. Add the coriander seeds and let them brown. Set the coq au porc aside on a plate.
- In the same skillet, add the chopped red onion and sauté over medium heat with the coriander seeds, garlic, and Jalapeno pepper. Add spices; cumin, paprika, and chili powder, stirring often. Salt and pepper.
- Add corn, chicken broth, and lime juice. Bring to a boil and place the coq au porc medallions on the corn mixture and bake for 25 to 30 minutes.
- Once out of the oven, heat the cream for a few seconds in a microwave-safe cup. Remove the coq au porc and gently mix the cream into the corn mixture. Add cilantro, basil, oregano, and feta cheese and mix.
- Serve with rice and garnished with sliced avocado to taste.
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