glazed chicken dish 311.
(photo credit: Laura Frankel )
I add star anise to this sweet and sour sauce while it’s cooking because I like
the complex licorice flavor that it imparts to the sauce.
chicken with sautéed kale and a whole grain side dish like wheat berries for a
heart healthy and delicious dinner. The sauce is also exceptional in fish and
drizzled over roasted vegetables.
Be sure to have all of the ingredients
for the sauce measured before you start the recipe. The technique for this sauce
is to caramelize the sugar which can go from perfect to disaster in seconds. For
½ cup sugar
4 cloves garlic, sliced thinly
1 teaspoon chopped
2 star anise
½ cup blood orange juice
½ cup tangerine juice
tablespoons red wine vinegar
Kosher salt and freshly cracked pepper
Salt and pepper
Suggested garnishes: Blood orange and tangerine
supremes *(sections), fresh herbs
1. Place the sugar in a medium sauce pan over
medium heat. Melt the sugar to golden brown caramel. Be sure that all of the
sugar is evenly melted and no lumps remain.
2. Add the remaining ingredients.
The mixture will steam and bubble dramatically and then settle down. Decrease
the heat to low and allow the caramel to melt into the citrus juices. Reduce the
sauce by half to a glaze consistency. Strain the sauce through a wire mesh into
a small saucepan. Adjust seasoning with salt and pepper. Keep warm on very low
3. In a large sauté pan, lightly coated with olive oil, brown the
chicken breasts on the skin side. Transfer the chicken to a baking pan and brush
4. Roast the chicken for 20 minutes, brushing with glaze
every 10 minutes, until the chicken is cooked through.
*The beautiful citrus
sections or supremes-in French, look picture perfect on a plate and are easy to
Start with a sharp paring knife and cutting board. Cut off a small section
from the top and bottom of the fruit. This will give the fruit stability and
keep it from rolling around.
Cut down the rind from top to bottom following the
curve of the fruit. The goal is to remove the rind and the pith (white bitter
part) but not the fruit. Continue until all of the rind has been cut off.
the fruit in one hand and cut ½ into the fruit at one of the dividing membranes.
Cut on the other side of the segment along the membrane. This should release the
segment or supreme
. Continue until all of segments are cut out. Squeeze the
juice into a bowl and discard the membranes.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of
Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.