RFCJ RECIPE ARCHIVE
Posted by : maxine Tangerine Chicken Escabiche - meat
This is a recipe from the May issue of Hadassah Magazine's cover article on Jewish Cuisine, written by Joan Nathan. Chef Allen's Tangerine Chicken Escabiche 2 medium tangerines 1 chicken, cut in eighths 1 T kosher salt 1/2 T black pepper 1 tsp ground cumin 1/2 cup olive oil 2 medium sweet onions, thinly sliced 1 medium carrot, julienne 2 cloves garlic, minced 1 small Scotch bonnet, seeded and minced. (This is a hot chili; wear gloves and do not touch your eyes.) 1/3 cup white wine vinegar 2 T extra-virgin olive oil 1/4 bunch fresh cilantro Peel tangerines and dice enough peel to make 2 T. Squeeze juice and reserve. Season chicken with salt, pepper, and cumin. Warm oil over medium heat and brown each side of chicken about 5 minutes. Remove from pan and pour tangerine juice over. Add onions, carrot, and garlic to pan and cook until very soft. Add Scotch bonnet, tangerine peel and vinegar. Simmer 5 minutes. Return chicken with juice to pan and simmer, covered, over medium low heat until done. Remove chicken and vegetables to platter. Drizzle with oil and garnish with cilantro. Also excellent cold.
