Tangerine is the secret chicken ingredient, but ssssshh, don’t tell
Sweet-tart tangerine juice is the delectable backdrop that puts this chicken dish over the top. The juice is reduced to intensify its vibrant flavor profile. It’s showcased in a sweet-hot-tart vinaigrette that tops grilled chicken breast and black bean salsa.
If you’re looking for a shortcut, instead of making the salsa, buy a fresh tomato salsa and toss with black beans and a little extra-virgin olive oil.
Grilled Chicken Breasts With Tangerine Vinaigrette and Bblack Bean Salsa
Yield: 6 servings
INGREDIENTS
Salsa: 1 1⁄2 cups canned black beans, drained, rinsed
1⁄2 cup finely diced red bell pepper or yellow bell pepper, or some of each
1 medium shallot, minced 1 teaspoon seeded and minced fresh jalapeño: see cook’s note 1 teaspoon chopped fresh cilantro or parsley
1⁄2 cup seeded and diced plum tomatoes
1 teaspoon chopped garlic 2 tablespoons fresh lime juice 11⁄2 tablespoons raspberry vinegar or sherry vinegar
2 tablespoons olive oil
Salt and pepper to taste Tangerine vinaigrette: 2 teaspoons minced tangerine zest (colored portion of zest) Enough tangerines to make 1 1⁄4 cups fresh juice, about 10 1 teaspoon hot sauce
1⁄3 cup extra-virgin olive oil, plus more for brushing on chicken 1teaspoon grated lime zest 1tablespoon fresh lime juice 1 teaspoon rice vinegar; see cook’s notes
2 teaspoons honey or agave syrup 1 1⁄2 teaspoons minced fresh oregano (or 1⁄2 teaspoon dried) 1 teaspoon ground cumin
Chicken: 6boneless chicken breasts, with skin preferred
Optional garnish: sprigs of fresh cilantro
Cook’s notes: Use caution when working with fresh chiles; upon completion wash work surface thoroughly and do not touch eyes or face.
DIRECTIONS
1. Prepare salsa: Combine all salsa ingredients in nonreactive bowl; gently toss. Taste and adjust seasoning as needed; set aside.
2. Prepare vinaigrette: Before juicing, remove 2 teaspoons tangerine zest (colored portion of peel) and mince; set aside. In small saucepan on medium heat, cook tangerine juice until reduced to about 3⁄4 cup. Cool. Place in blender. Add tangerine zest and remaining vinaigrette ingredients. Blend until smooth. Set aside.
3. Prepare barbecue (mediumhigh heat): Brush chicken on both sides with about 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7-8 minutes on each side. Remove chicken from heat and allow to rest for a few minutes. Cut into 1⁄2-inch-wide diagonal slices. Fan slices on plates and top each serving with salsa. Stir vinaigrette and spoon on top. If desired, garnish with sprigs of fresh cilantro. Source: “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, $29.95)