Tag: kumquats
Chicken with Kumquats
Kumquats are in season- make this!!
- 2 tablespoons extra light olive oil
- 1 to 1½ pounds boneless chicken thighs, skinned removed
- Salt
- 1 pack kumquats, sliced in half and deseeded
- 2 teaspoons grated ginger
- 2 cups orange juice
- 1 teaspoon tamarind concentrate
- 2 teaspoons sriracha sauce
- 1 tablespoon agave
- Salt
- 1/3 cup cilantro, chopped
- 1/3 cup mint, chopped
Heat a large saucepan with the olive oil. Sprinkle salt on the chicken pieces. Brown both sides on high heat for about a minute or two each. Take out and keep aside. Add the kumquats and ginger and sauté for a minute on high heat. Add the orange juice, tamarind, sriracha and agave. Bring to a boil and reduce the sauce down to about a cup. Add the chicken and bring to a boil. Lower to simmer and cover and cook for about 15 minutes or till the chicken is cooked through. Take the lid off and check for seasonings. Add the cilantro and mint for garnish. Serve with coconut rice.
Chicken Breast with Kumquats
This was a great dish to make. Someone mentioned kumquats a while ago and how the didn’t know what to do with them. Kumquats look like tiny little oranges. They are quite tart if eaten raw but provide a great tangy citrus flavor if cooked correctly. It reminded me of a chicken and kumquat dish I had at Spice Market in NYC. It was a very memorable and delicious meal- I am sure the yummy cocktails helped a lot.
I started thinking of that dish and decided to look it up online. After a lot of visualizing, I came up with this recipe. I first put the dressing together. I was able to get fresh lemongrass at whole foods. The kaffir lime leaves are available at the Asian stores. I bought a big pack and have them stored in the freezer. These two flavors are quite important to this dish.
I coated the chicken with a spice mix and marinated it for a few hours. All together, this dish has a few steps but it is very worth it.
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Pork and Kumquat Stir Fry
This is another yummy recipe using kumquats. I had a pack in my fridge needed to be used. I looked around online for a good recipe and found one on Epicurious. It was a Chinese inspired stir fry with pork and used a delicious spice I don’t use very often. It used Chinese five spice powder- which includes a mixture of cloves, fennel, cinnamon, star anise and Szechuan peppers. Szechuan peppers have an interesting numbing effect to the tongue. The five spice powder has the same flavor and effect. It is a delicious way to make stir fries, stews and curries.
I started with center cut pork chops and marinated them in hoisin and oyster sauce. I then made a sauce with orange juice, chicken broth, rice vinegar and the five spice powder. The kumquats need to be halved and deseeded. I sprinkled some sugar on them to sweeten them further.
The stir fry was delicious. I served it brown rice and sauteed bok choy. My daughter ate the dish but didn’t care for the little oranges… so, we kept them aside and went on with the evening….
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