Fruity Chicken in a Tangy Marinade.
Hello and welcome to my kitchen, today Fabio and I have been working on some ideas for tasty, fruity summer foods just in case the sun does manage to shine sometime this year.
We've made a Cuban style fruity marinade, which will be fantastic with chicken, pork, lamb.
I've given you the ingredients and how to do it, for the marinade, and also for making a wonderful tasty fruity chicken recipe. You don't have to wait for the sun to shine to try either of these recipes, because they will both bring a little sunshine into your kitchen.
For the Marinade
Here is a super marinade that goes well with chicken, pork, fish, or shell fish.
it will bring your meat to life with its zingy flavours and fruity taste.
1 lemon, 1 lime, 2 oranges.
Garlic, 1’’ cube of fresh ginger, 1tsp cumin,
1tsp coriander, 1tsp paprika.
2 red onions, or one large Spanish onion
1 pint Orange juice, ½ cup olive oil, 1tbsp sherry vinegar, 2tbsps white wine vinegar.
Fresh Limes and Lemons
Grate the lemon, lime, and orange skins for the zest, and place to one side; now rough chop the garlic and ginger, if you have a blender or food processor put in your zest, ginger and garlic, add the coriander, paprika and cumin, give it a quick whiz then add the olive oil and the vinegars.
Squeeze the juice from the lime, oranges and lemon; fine chop your onion, add these to your other mixture with the orange juice
- 4 Chicken Thighs
- 3 Onions, Large White
- 4 oz Mushrooms
- 3 Garlic, cloves
- 2oz Sutanas
- 2oz Apricots, tinned
- 2oz apple
- 2oz raisins
- 2oz pineapple
- pinch salt
- 2 tsp Turmeric
- 2 tsp Paprika
- 1 Lemon
- 2 cups Rice
- 1 tablespoon Mustard seeds
- 1 tablespoon Balsamic Vinegar
- 1/2 cup Ghee or clarified butter
- 1 tin Chopped tomatoes
- Marinade the chicken overnight in your Fruity Marinade and leave in the fridge until you need it.
- Chop onions and garlic, the onions I like to chop some fine and some into larger slices.
- Gently cook in a warmed deep frying pan.
- Let them sweat until some of the moisture is out; this gives them a much better taste.
- A sprinkle of salt helps get the moisture out quicker.
- After about ten minutes add half your ghee and fry the onions until golden brown.
- Put them aside into a dish or leave them if you have a small wok to work with too.
- Put the wok or frying pan on a very hot heat,
- Put in the rest of the ghee and the mustard seeds
- As soon as the seeds begin to pop take them off the heat
- Now add the turmeric and paprika stirring to stop any burning.
- Next add the onions and again stir until the whole thing is well mixed.
- Chop and add the mushrooms and the fruit.
- Remove the chicken from the fruit marinade and place it into a large saucepan.
- As it begins to colour add the lemon and the balsamic vinegar,
- Now add the onion mix, and the tomatoes, finally add some of the fruity marinade.
- Let the whole thing simmer for about an hour.
You can cook the rice separately or add it into the main dish.
I like to boil my rice and use coconut milk in place of water, I also add a cinnamon stick and cardamom pods for a wonderful taste.
To go with this meal I would always choose something nice and light perhaps the New World crispy Chardonnay, or sauvignon blanc, with their light citrus flavours, it needs to be well chilled of course.
Black tea would also go very well with this meal, I'd prefer Assam, either hot or cold it just so loves the flavour of citrus with it, that this meal will provide. You can use blended teas, but over the years I've tried lots and lots of different types of tea, and I find that they all have such very different characteristics that you can pick and choose the taste and flavour you prefer with a particular meal. One of my favourite green tea is called Russian Caravan, a strong pungent tea from Northern China which has all the flavour and mystery of the orient.
what is your favourite chicken dish?
what is your favourite chicken dish?
More chicken ideas
- Recipe for Indian white curry, chicken korma for the white banquets of India
An unusual curry which was a favourite of Moghul Emporers, usually served for banquets at the Taj Mahal.
- Chicken and pork pie
a traditional pie filled with chicken and pork. The pastry is a hot water dough.