Maple Orange Chicken
4 6-oz. chicken breasts (skinned and boneless)
1 to 2 tbsp. Tamari soy sauce (to taste)
1 tsp. Dijon mustard
1 garlic clove (finely minced)
3 tbsp. maple vinegar (balsamic or plum vinegar if desired)
1/2 c. pure kosher maple syrup
1/3 c. fresh orange juice
1/4 c. apricot jam
1/8 tsp. white pepper
1/4 tsp. salt
1 tbsp. sesame seed or olive oil
Score chicken pieces with very shallow cross cuts.
In a medium bowl, whisk together all the ingredients, except the oil, in order given. Toss chicken in marinade and let stand 15 to 20 minutes.
Preheat oven to 400 degrees 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 to prevent scorched sauce and assist with an easy clean up.
Drizzle each piece with about 1/4 c. of the reserved marinade.
Place chicken in oven and roast until done (about 20 minutes) reducing temperature to 375 degrees F. after 10 minutes. Baste chicken once or twice during roasting.
Drizzle any marinade that has leaked onto roasting pan over chicken just before serving.
This is ridiculously quick and easy recipe. Serve with citrus couscous, cellophane noodles, wild rice, or asparagus. Orange wedges on top. Leftovers, slivered, are nice tossed in an Asian pasta salad, in a wrap, on a baby greens salad, or even in a Chicken Caesar salad. Some kosher maple producers offer maple vinegar.
Recipe Revised 9/14.