Tonight’s dinner was a continuation of the fruit theme from last night. The remarkable thing about tonight’s dinner was that I actually planned ahead. Shocked??? Me too. Football practice does that to me. It forces me to plan ahead.
Last night before heading off to bed, I marinated the chicken breasts that were in the refrigerator in some orange juice (freshly squeezed by me, mind you!), chili powder and salt. I had no idea what I was going to make of it. I can’t plan that much in advance. Baby steps right!?
I had to rush home this evening after picking up the kids and make dinner before rushing out again. On the bright side of the mad rush, the weather was fantastic. I enjoyed being outside. 78 degrees. PERFECT weather! On the not so bright side, I had no time to click pictures for this post. I took just one picture after the plating. The curry is all gone. Or else I would have taken a picture of just the curry, which I forgot to take earlier.
The flavor of the orange and pineapple together was simply wonderful. The fruit flavor was balanced perfectly by the spices. The vibrant colors and flavors and the lightness of the dish definitely make it a Spring/Summer dish. A must make thoroughly enjoyed by the family.
Orange Pineapple chicken
*Serves 4 people
*Marinate the chicken 12-24 hours before you plan to use it.
*The barley is a great addition to this dish. Barley takes a long time to cook. So having precooked barley is best.
1.5 pounds chicken breast
2 cups orange juice (I used freshly squeezed juice)
2 cups cooked barley
3 tsp chili powder
1 tsp cumin seeds
1/2 tsp turmeric powder
2 cups thinly sliced onions
1 tsp freshly grated ginger
1 cup chopped carrots
1 cup chopped asparagus
1 cup chopped mushrooms
1 cup chopped pineapple
3.5 tbsp olive oil
3.5 tsp salt
1. Combine orange juice, 1.5 tsp of chili powder and 1 tsp salt. Pour over the chicken. Mix to make sure the chicken is completely coated. Marinate for 12-24 hours.
2. When ready to make the chicken, in a large saute pan, add the oil. Let the oil get really hot. Pat dry the marinated chicken and sear it on both sides in the pan. Sear for 30-60 seconds on each side depending on thickness. It is important to pat dry the chicken or else it will not get seared. Take the pan out of the chicken and set aside. Reduce the flame to medium.
3. In the same pan, add the onion and ginger. Cook till onion is transparent on a medium flame.
4. Add the chili powder, turmeric and cumin seeds. Cook for 45 seconds to a minute.
5. Add the vegetables. Mix well. When the vegetables are half way cooked, add the pineapple. Mix well. Cook till vegetables are done but not overcooked.
6. While the vegetables are cooking, chop the chicken into bite size pieces.
7. Add the barley to the vegetable mixture. Mix well.
8. Add the chicken along with 1 cup water, any remaining orange juice that the chicken was marinating in and 1.5 tsp of salt. Mix well.
9. Cover and cook on low till the chicken is done.
Please let me know what you thought of the recipe if you do try it.
Till next time,