06 February 2009
Fusion Chicken with Citrus Salsa
So so good. It's a bit sweet and a bit salty and very, very flavourful. My sister and brother-in-law wouldn't eat it with the citrus salsa, but the oranges add a bright, fresh taste to the sauce and I think they're lovely together.
Here's the recipe, which I reproduced in a comment a few days ago. When I made it tonight, my only change was to use a blood orange, a cara cara orange and a tangerine in place of the tangerines the recipe asks for. Oh, and I used apricot jam today, and reduced the amount of sugar. (There's a lot of sugar in Hoisin and in jam; I don't think it's necessary but haven't tried the sauce without it.)
Fusion Chicken. Serves four.
1/4 cup water
3 tbsp hoisin sauce
2 tbsp peach preserves (I've used everything from apricot jam to marmalade to passionfruit jam)
1 tbsp sugar
2 tsp soy sauce
4 med. tangerines or 2 lg oranges
3 tbsp cilantro, snipped
4 boneless, skinless chicken breasts (~1.5 lbs total)
1 tbsp oil
Combine water, hoisin, preserves, sugar and soy sauce in a small bowl. Add 1 tsp rind, finely grated from one of the tangerines. Set aside.
Peel and coarsely chop oranges, removing seeds. Toss oranges with cilantro. Set aside.
In a large skillet, brown the chicken in oil over medium heat, about 5 minutes. Drain the fat. Pour hoisin mixture over chicken. Bring to a boil, reduce heat. Simmer, covered, for 8-10 minutes or until chicken is tender and no longer pink (170F).
Remove chicken from the skillet. Boil sauce gently, uncovered, about 5 minutes or until reduced to 1/3 cup. Return chicken to the skillet. Heat through, turning to coat with sauce.
Serve over hot rice with tangerine mixture.