Orange Chile Glazed Chicken

with my schedule it’s often that i’m alone for dinner.  and it doesn’t stop me for a second from making what i want.  i’ve had this idea for a while, and i finally got a chance to make it.  it was inspired by a scallop dish i had at Not Your Average Joes.  i never got that recipe, but this is my chicken version.

Orange Chile Glazed Chicken
1 chicken breast, butterflied
1 tbs oil
1 tsp fresh rosemary, minced
juice of 1 orange,
1/4 tsp orange zest
1 tablespoons chili sauce
2 tbs honey
1/2 tsp chiles in adobo
salt and pepper

heat the oil over medium heat and season the chicken with salt and pepper. once the oil starts to smoke add the chicken and let cook 4 minutes on the first side, then flip and cook for 3 minutes or until the juices run clear. while the chicken is working heat the orange juice in a small pot over high heat. let the juice reduce until you are left with a tablespoon or two. then add the rosemary, chili sauce, and chilis in adobe, and season to taste; heat for 3 minutes. when the chicken is cooked pour the glaze over the chicken and serve.

tips

• butterflied chicken cooks more evenly and quicker than a traditional piece.  watch this video for the method.

 

• the zest holds much more flavor than the actual juice because of the oils in the skin of the fruit. but we also need to use the juice to thin the honey.
• the honey makes the mixture a glaze as opposed to a sauce.  glazes are sticky: think of honey baked hams.  and sauces are more runny: think brown butter sauce.

try to recreate your own favorite restaurant style dish…email your outcomes to alliemarien@gmail.com

Thyme’s Up

ever get sick of the chicken, chicken, chicken, beef routine?  you need to eat things like pork, ham, and seafood to spice up your life.  if you’ve ever watched anthony bourdain’s no reservations you know he thinks pork is the greatest meat around and i agree, but i’ll have to get into that another time because today i’m talking scallops.  i’m not frying them and i’m not breading them either.  i’m keeping it healthy, so we can eat them and not feel so guilty.  this recipe encorporates citrus juice, which is always a classic pairing with seafood.

Citrus Thyme Scallops
24 large sea scallops
6 tbs olive oil
1/2 tbs salt
1/2 tbs pepper
1/8 tsp cayenne pepper
juice of 2 oranges
juice of 1 lemon
1 tbs thyme

season washed and dried scallops on both sides.  saute in olive oil over high heat, this is important to getting a good sear.  cook for 2 minutes per side and then remove from pan.  next reduce heat to medium and pour in juices and thyme.  release the brown bits from the bottom by using your spoon and let reduce for 1 minute.  reheat the scallops in sauce and serve.

tips:

• any combination of citrus juices work, try lime and grapefruit juice for a different take.
• not a big fan of thyme? or can’t find it?  use tarragon, chives, or basil.
• it’s important and necessary to dry the scallops.  if they’re not dry they won’t brown.