- 2 tbs all-purpose flour
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground pepper
- 3 boneless, skinless chicken breasts, (about 1¼ lbs)
- 1 ½ cup reduced-sodium chicken broth
- 1 tbs canola oil
- 1 cup dark rum
- ½ cup golden raisins or mixed with dried cranberries
- 2 tbs honey When measuring – spray spoon with oil first!
- 1 3-inch cinnamon stick
- 1 can Tropical Fruit cocktail in juice.
Tuesday, February 25, 2014
Capt'n Benjamin Hornigold's Pirate Booty
Arrrrrrrrrrr Matey! This pirate captain was real, and definitely something else. It is said that he once boarded a ship and only to take everyone’s hats! He stated that his crew had gotten drunk the night before and threw theirs overboard!
Well His name alone is enough for slave to create a dish for him! So it combined dried cranberries, cinnamon, and honey with natural tropical tastes, and of course some rum, to infuse into chicken breasts.
Avast! This is a sweet, savory, and colorful booty. There's plenty of gorgeous sauce, so be sure to serve over a bed of quinoa.
3 slices of bacon
In a large pan fry three pieces of bacon until crisp. Remove bacon but leave the fat.
Using a rolling pin or meat hammer pound the chicken breasts until they are a uniform thickness, that way they will cook evenly.
Mix the flour, salt and pepper in a shallow dish and dredge the chicken before adding to the hot grease in the pan. Cook each side until it just turns a nice golden brown about 3 to 4 minutes per side.
Whisk the remaining flour mixture into the chicken broth until well mixed.
While that is cooking, Zest and juice one orange: slice the other. Reserve zest and juice separately from the orange slices. Add honey, drained fruit cocktail, raisins, and cinnamon stick to the juice.
When chicken is a nice golden color, transfer to a plate.
Add rum to the pan (pull your head back because the rum steam will really hit you!) and cook for 1 minute, stirring to loosen the “sucs” or bits on bottom of pan.
Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining ¼ teaspoon salt;
bring to a boil.
Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F and the sauce has thickened, 10 to 12 minutes.
While that simmers put about ½ cup of quinoa and a cup of chicken broth in a medium pot. Bring to a boil, reduce the heat to a simmer covered for about 15 minutes or until the moisture is absorbed.
Slave served this with microwaved sugar snap peas without sauce. This gives a nice dark green to balance the gold of the main dish.
Place the chicken on a bed of quinoa on a serving platter. Discard the cinnamon stick.
Spoon some of the sauce over the chicken and garnish with the reserved orange slices.
Serve with sauce on side.
Also sliced fresh mushrooms will add a nice dimension to this dish.
Hope your pirate captain will find this treasure to his liking and maybe feel like doing a little plundering later tonight! ;-)
Happy to be serving my Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
Posted by socialslave at 5:18 AM