Achiote Chicken with Tangerine Sauce |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Orange peel and juice can be substituted. Ingredients:
2 tablespoons achiote paste |
1 tablespoon honey |
1 tablespoon red wine vinegar |
1 tablespoon grated tangerine peel (or orange peel) |
2 garlic cloves |
1 teaspoon cumin seeds |
1/2 teaspoon ground cinnamon |
4 skinless boneless chicken breast halves |
1 tablespoon olive oil |
1 cup fresh tangerine or orange juice, divided |
chopped fresh cilantro |
Directions:
1. Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
2. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
3. *Achiote paste is available at Latin markets.
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