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Mohave Chicken




Source of Recipe


the web


List of Ingredients




1 lb chicken breast, cleaned
1 cup orange juice
1 cup pineapple juice
1/4 cup white wine
1 green, bell pepper diced
1 red, bell pepper diced
2 tbsp cumin, ground
1/2 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1 tbsp clarified butter
1 oz. water
1 tsp corn starch for thickening

Recipe



Turn your oven on and set it for 400 degrees.
Put a sauté pan over med-high heat with the clarified butter to get hot.
Sprinkle the cumin liberally onto both sides of the chicken, or if you prefer, set the cumin on a plate and rub the chicken in to coat both sides.
Once the butter is hot (but not smoking) carefully place the chicken into the pan to brown. Brown each side of the chicken.
Once they are browned, remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
Take your sauté pan and set it back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
Sauté the red and green bell peppers.
When the peppers are browned, add the white wine to the pan. This will de-glaze the pan, allowing the chicken flavor to mix into the sauce. Reduce by half.
Then add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
By now the chicken should be about finished. Check it and make sure there is no pink showing. Set it aside.
Mix the corn starch and water in a bowl and stir this mixture into the sauce, while it's simmering. Once it's stirred in, your sauce will begin to thicken into a glaze.
Add the chicken breast to the sauce and simmer for another minute or two allowing the chicken breasts to soak up some of the sauce.
Serve over Spanish rice (or wild rice) and pour the sauce liberally overtop. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.



Serves 2.