Kumquat Chicken
- Low calorie
- Low carb
- Easy recipes
Chicken breasts on the bone roast tender and moist in a sauce that blends the sweet-and-tart (much like love) citrusy flavour of kumquats with a robust East-meets-West fusion of spices. Serve with a vegetable braised in chicken stock and butter, such as celery hearts.
Ingredients
- 3/4 cups (175 mL) chicken stock (approx)
- 1 tbsp (15 mL) Brandy
- 1 tsp (5 mL) soy sauce
- 2 tsp (10 mL) liquid honey
- 2 sprigs fresh thyme (or 1 tsp/5 mL dried)
- 1 bay leaf
- 3 whole cloves
- 2 star anise
- 1 cinnamon stick, halved
- 6 kumquats (about 4 oz/125 g), halved
- 2 bone-in chickens breasts
- 2 tsp (10 mL) Dijon mustard
- 1/2 tsp (2 mL) sesame oil
- 1/4 tsp (1 mL) ground ginger
- Pinch each salt and pepper
- 1 tsp (5 mL) cornstarch
Preparation
In 8-inch (2 L) square baking dish, combine ½ cup (125 mL) of the stock, 2 tsp (10 mL) of the brandy, soy sauce and half of the honey. Scatter thyme, bay leaf, cloves, star anise and cinnamon in dish. Add kumquats, turning to coat; nestle chicken among kumquats.
In small bowl, mix together mustard, oil, ginger, salt, pepper and remaining brandy and honey; brush over chicken.
Roast in 375°F (190°C) oven for 30 minutes. Spoon pan juices over chicken; roast until no longer pink inside, about 15 minutes. Baste again. If desired, broil about 8 inches (20 cm) from heat until chicken is browned.
Transfer chicken and kumquats to warmed platter; keep warm. Discard bay leaf and thyme.
Pour pan juices into measuring cup; skim off fat. If necessary, add enough of the remaining stock to make ½ cup (125 mL); pour into small saucepan and bring to boil over medium-high heat. Mix cornstarch with 1 tbsp (15 mL) stock until smooth; stir into liquid and boil until thickened, about 30 seconds. Pour over chicken.
Variation
Clementine Chicken: Replace kumquats with 2 small clementines, thinly sliced. You can replace star anise with scant ½ tsp (2 mL) aniseeds.
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