{"id":2200,"date":"2026-11-14T16:49:50","date_gmt":"2026-11-14T15:49:50","guid":{"rendered":"https:\/\/cooknvibe.com\/?post_type=cp_recipe&p=2200"},"modified":"2026-11-14T16:49:50","modified_gmt":"2026-11-14T15:49:50","slug":"black-garlic-glazed-chicken-supreme-x-clementine-ginger-glazed-squash-swirl","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/black-garlic-glazed-chicken-supreme-x-clementine-ginger-glazed-squash-swirl\/?lang=en","title":{"rendered":"Black garlic glazed chicken supreme x clementine-ginger glazed squash swirl"},"content":{"rendered":"

Black garlic glazed chicken supreme x clementine-ginger glazed squash swirl<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
Chicken supremes<\/div>\n
4<\/span> <\/span> free-range chicken supremes, skin on, with the first wing bone attached (about 220 g \/ 7\u00be oz each)<\/span><\/div>\n
10<\/span> g<\/span> fine salt (about 1\u00be tsp)<\/span><\/div>\n
10<\/span> ml<\/span> neutral oil (2 tsp)<\/span><\/div>\n
Black garlic sticky sauce<\/div>\n
370<\/span> g<\/span> homemade white chicken stock, unsalted and wine-free (about 1\u00bd cups)<\/span><\/div>\n
25<\/span> g<\/span> granulated sugar (2 tbsp)<\/span><\/div>\n
35<\/span> ml<\/span> apple cider vinegar (2 tbsp + 1 tsp)<\/span><\/div>\n
80<\/span> ml<\/span> water (\u2153 cup)<\/span><\/div>\n
1<\/span> <\/span> head black garlic, peeled (about 10 cloves)<\/span><\/div>\n
1<\/span> g<\/span> fine salt (about \u215b tsp)<\/span><\/div>\n
Clementine-ginger glaze<\/div>\n
240<\/span> g<\/span> fresh clementine juice, strained (1 cup, from 6 to 7 clementines)<\/span><\/div>\n
36<\/span> g<\/span> honey (about 1\u00be tbsp)<\/span><\/div>\n
30<\/span> g<\/span> cold unsalted butter, diced (2 tbsp)<\/span><\/div>\n
10<\/span> g<\/span> fresh ginger juice (2 tsp)<\/span><\/div>\n
1<\/span> g<\/span> fine salt (about \u215b tsp)<\/span><\/div>\n
Squash swirls<\/div>\n
2<\/span> <\/span> large butternut squashes with long, straight necks<\/span><\/div>\n
75<\/span> g<\/span> water (5 tbsp)<\/span><\/div>\n
Fleur de sel<\/span><\/div>\n
Equipment<\/div>\n
Two skillets, about 28 cm (11 in)<\/span><\/div>\n
Mandoline, food-safe kitchen twine, pastry brush, kitchen torch<\/span><\/div>\n
Immersion blender, fine-mesh strainer, instant-read thermometer (optional)<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
The day before<\/div>\n
\n
\n

Weigh the chicken and salt it at 1% of its weight, mostly on the flesh side, with a light dusting on the skin. Set the pieces skin side up on a wire rack and refrigerate, uncovered.<\/p>\n<\/div>\n<\/div>\n

Black garlic sticky sauce<\/div>\n
\n
\n

In a small saucepan, simmer 360 g (about 1\u00bd cups) of the stock until reduced to a third.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Meanwhile, melt the sugar dry in a small saucepan until amber.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Off the heat, pour in the cider vinegar.<\/p>\n<\/div>\n<\/div>\n

\n
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Add the water and black garlic, simmer for 5 minutes, then reduce over low heat, stirring, to half its starting depth.<\/p>\n<\/div>\n<\/div>\n

\n
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Off the heat, combine this gastrique (a caramel deglazed with vinegar) and the glace in the narrow cup of an immersion blender.
\nBlend for 1 minute, until smooth and glossy, then season with salt.<\/p>\n<\/div>\n<\/div>\n

Clementine-ginger glaze<\/div>\n
\n
\n

Reduce the clementine juice and honey to a third over medium heat.
\nOff the heat, whisk in the cold butter, then add the ginger juice and salt.<\/p>\n<\/div>\n<\/div>\n

Squash swirls<\/div>\n
\n
\n

Cut the neck from the bulb and peel it. If it is wider than the mandoline blade, trim it to that width.
\nSlice it lengthwise 2 mm (1\/16 in) thick, using the hand guard.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cut the slices into 3 cm (1\u00bc in) wide strips.
\nDepending on the squash, you\u2019ll need 6 or 7 strips per swirl.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Brush the clementine glaze on the inside face of each strip.
\nFold the end of a strip over by 1 cm (\u215c in), then roll it up tightly. Overlap the next strip by 1 cm and keep going to form a swirl.
\nStop at 6 cm (2\u00bc in) across, or whatever size you like.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Loop a piece of twine around the middle of each swirl and knot it.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Set the swirls in the pan.
\nAdd the water, cover, and cook over low heat for 20 to 25 minutes, until a knife tip slides into the center without resistance. Add a splash of water if the pan runs dry.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Uncover and let the water evaporate. Pour the glaze over and around the swirls over medium-low heat, and brush the tops twice with it.
\nTurn off the heat as soon as the base of the swirls turns amber, after 3 to 5 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

While the pan is still hot, slide a thin spatula under each swirl and move it to a wire rack.
\nLet cool for 5 to 10 minutes, then snip the twine.<\/p>\n<\/div>\n<\/div>\n

\n
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Brush once more in a single pass, then run the torch flame over the edges.
\nFinish with a pinch of fleur de sel.<\/p>\n<\/div>\n<\/div>\n

Chicken supremes<\/div>\n
\n
\n

Take the chicken out of the fridge 20 minutes before cooking and pat the skin dry.<\/p>\n<\/div>\n<\/div>\n

\n
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Heat the skillets over medium heat with the oil and place two supremes in each, skin side down.
\nCook for 12 to 15 minutes without moving them, pressing with a spatula for the first minute.
\nLower the heat if the skin browns before 10 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Flip when the flesh has turned white two-thirds of the way through and the skin releases on its own.
\nCook over low heat for 3 to 6 minutes, uncovered, to an internal temperature of 65 \u00b0C (149 \u00b0F), if you have a thermometer.<\/p>\n<\/div>\n<\/div>\n

\n
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Rest for 5 minutes on a wire rack, skin side up.<\/p>\n<\/div>\n<\/div>\n

Plating<\/div>\n
\n
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Right before serving, spoon or brush the sauce over the skin of each supreme in a single pass.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":2226,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-2200","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-main-dishes-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/2200","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=2200"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/2226"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=2200"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}