Maple Orange Chicken
- 4 6 ounce chicken breasts, boned and skin off
- 2 tablespoons tamari or 1 tablespoon tamari
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 3 tablespoons maple vinegar, balsamic or plum vinegar
- 1/2 cup pure kosher maple syrup
- 1/3 cup fresh orange juice
- 1/4 cup apricot jam
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 1 tablespoon sesame seed or olive oil
Score chicken pieces with a few crosshatch cuts, made very shallow.
In a medium bowl, whisk together all the ingredients, except the oil, in order given. Toss chicken in marinade and let stand 15 -20 minutes.
Preheat oven to 400 F. Have a non-stick shallow roasting dish nearby that will accommodate chicken pieces. Over medium high heat, heat the oil in a 9 inch non-stick skillet. (do not toss out marinade)
Using tongs, place the chicken pieces in skillet, scored side down, and sear to seal, about 2 minutes, on each side. Place chicken in roasting dish, which you have lined with parchment paper (this will prevent scorched sauce and make for an easy clean up).
Drizzle each piece with about 1/4 cup of the reserved marinade.
Place chicken in oven and roast until done, about 20 minutes, reducing temperature to 375 after ten minutes. Baste chicken once or twice during roasting.
Drizzle any marinade that has leaked onto roasting pan over chicken just before serving.
Serve with citrus couscous or wild rice and asparagus. Orange wedges on top.
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine
This is ridiculously quick and easy to make and succulent to have daily.
Leftovers, slivered, are nice tossed in an Asian pasta salad, in a wrap, or on a baby greens salad or even in a Chicken Caesar. I serve this with orange couscous or cellophane noodles. Boyajian Inc. or some kosher maple producers, offer maple vinegar.