Recipe #1295
Chicken with Blood Oranges and Kumquats
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Chef Soeur Angèle |
Wine & food pairing
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Recipe ingredients
- 1 cup (250 mL) peanut oil
- 2 Tbsp. (30 mL) ginger
- 1 tsp. (5 mL) Tabasco sauce
- 1 sprig fresh rosemary
- 1 Tbsp. (30 mL) chicken concentrate
- 2 skinless chicken breasts, cubed
- 2 blood oranges
- 6 kumquats
Preparation
Heat oil in a frying pan, add ginger, Tabasco sauce, rosemary, chicken concentrate and chicken.
Cook 3 to 4 minutes.
Arrange on a serving dish and garnish with quarters of blood oranges and the kumquats.
Suggestion
Serve with chick peas, water chestnuts, cashews and fresh steamed vegetables.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
- Mediterranean Chicken
- Cod with Leeks and Oranges
- Frosted Oranges
- Marinade for Chicken with Blood Oranges and Kumquats
- Turkey Breasts with Navel Oranges
- Oranges Stuffed With Chocolate Mousse
- Rice with Chicken
- Pan-fried Blood Sausage with Apples
- Artichoke and Blood oranges medley
Quebec Milk-Fed Veal Scallops with Oranges and Triple Sec Sauce
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