Zuni Chicken--rest of menu?
I'm making Zuni chicken--with the bread salad--for New Year's for the first time. I'm trying to figure out what else to serve with it, as it seems pretty substantial as-is. Any recs for sides, appetizers, and/or desserts that would go well and are not too heavy? Thanks.
The chicken and bread salad are the stars of that dish, I'd go with a veggie side that would provide a little contrasting texture, like julienned carrots sauteed in olive oil with some thin slices of yellow onion and salt & pepper. The slight crunch of the carrots will play well. Or some green beans for the same texture and a nice color contrast (the chicken and the bread salad is a lot of brown).
For dessert, a panna cotta would tie in nicely with the rustic dish without being too heavy.
I'd consider some root veggies or yams you can roast while you cook your chicken. A small green salad might be nice. Go light on dessert, maybe sorbet.
Baby carrots with a drizzle of honey and a splash of balsamic vinegar, s&p.
Roasted Brussels Sprouts with butter, s&p.
Garlic/evoo sauteed green beans, s&p.
Collards w/ham hock or smoked turkey (butt), evoo, s&p.
I always recommend apple pie for dessert. It's ordinariness is always a comfort. Serve warm with vanilla ice cream and a dusting of cinnamon. Everyone will have room for it, trust me.
I think the Zuni Apple Tart would be great. I've made it twice this month using three Granny Smith apples in a 9 inch frozen pie crust. Both times it came very close to what you get at Zuni.
I'd go with roasted root vegetables as a side. You have protein, starch and greens all in the chicken dish as is. I recently made a nice veg side by doing a fairly rough chop on whatever root vegetables were available (carrot, parsnip, rutabaga, turnip and golden beets), tossing w/ some olive oil and rosemary, and roasting on a baking pan at high heat (425) for about half an hour. Some bits get crispy, some get unctuous and mushy. I think it'd work well w/ the zuni chicken recipe.
I personally wouldn't serve it with any other vegetables or salads, since it sort of has all that incorporated with the bread salad. When I served it for a dinner party last summer, I did a corn soup for the starter, and served chocolate shortcakes with cherry sauce and vanilla ice cream for dessert - if that helps at all!
Thanks for all your suggestions. We ended up making roasted carrots, which we added to the platter--easy and added some nice color!
Thanks, Shane, for the panna cotta suggestion. I love apple pie but I was afraid it would be too heavy. I ended up making Mario Batali's panna cotta with balsamic strawberries on Epicurious, along with almond macaroons. It was just right.