Honey Glazed Citrus Habanero Chicken

Now, my people know that I’m a patissier by trade, and although I love what I do, nobody else is going to cook my dinner (sad panda face). So yes, I do in fact cook savoury food, however my pastry background usually drives me to combine very different ingredients to create bold (and often wacky) flavour profiles. I especially love the chemistry between fiery peppers and fragrant fruits, or earthy nuts and sweet syrups.

I need nutritive food that can power long days on my feet, cooking. At night, I’m usually in the mood for a lean dinner that can fuel tissue growth and repair without inducing a food coma or weighing me down the next morning, i.e. chicken breast.

One of my go-to recipes is a honey glazed citrus habanero chicken breast, and today I’ve paired it with an avocado, sun dried tomato and peanut pesto and sweet potato chips, and garnished with a desiccated slice of ruby red grapefruit.

The best part of this recipe is how easy it is to make, you’ll just need a bit of time to let the chips dry up in the oven!

You’ll need (serves 2):

For the chicken:

  • 2 chicken breasts
  • Juice and zest from half an orange, lemon and grapefruit
  • ½ white or yellow onion, diced.
  • 2-4 habanero (ata rodo or scotch bonnet peppers), rough chopped
  • ½ – 1tsp. salt
  • A dash of regular (or smoked) paprika
  • 1tbsp. honey

For the pesto:

  • ½ cup, peanuts
  • ½ avocado
  • 1tbsp. chopped cilantro
  • ½ tsp. regular (or smoked) paprika
  • 1tbsp. honey
  • 1tbsp. chopped sundried tomatoes and 1tbsp. Dijon mustard (or 2tbsp. Provençale mustard)
  • Salt to taste, water to adjust the consistency

For the chips and garnish:

  • 1x fairly large sweet potato, sliced very thinly
  • ½ grapefruit, sliced very thinly
  • Icing sugar, salt

Method:

Cut two or three very thin grapefruit slices and place them on a baking tray lined with baking paper, dust lightly with icing sugar. 1

Cut the sweet potato in the same way and place on another paper-lined tray sprinkle generously with salt.

2

3

Bake these two in the oven for 2 hours at a very low 80 degrees Celsius. Remove them and flip each individual chip, then bake for another 1-2 hours until dry.                                                                 4

(these can be done at a different time, and stored; the sweet potato chips can also be deep fried for more flavour, albeit less healthy)

Rinse and place the chicken breasts in a bowl, add the chopped onion, habaneros, citrus zests and juices. DO NOT ADD SALT YET! Mix and cover, marinade at room temperature for at least an hour.

5

Combine the pesto ingredients (except for the avocado) in a blender and use the pulse function, adjusting with water until the desired consistency is reached. Mash the avocado with a spoon and stir it up the other blended ingredients like Bob Marley.

6

Turn the oven on to 210 Celsius. Place an oven-ready frying pan on the stove to high with a drizzle of olive oil and allow to heat up. Sear the chicken breasts on either side for about 3-5 minutes, adding the salt and paprika to taste.

7

Glaze the topsides with honey and place in the oven for about 20 minutes, or until ready.

8

Plate and enjoy!

9(baked chips)

Screen Shot 2015-03-22 at 19.31.44(fried chips, with greens to make myself feel better)

These elements sure make for a pretty plate, and it’s a great recipe to woo your partner with on a Saturday night. Sigh…if only. Get creative, change it up, be bold, and c’mon, live a little!

Until next time ladies and gents, remember to cook with class and serve with style!

Alex.

xo

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3 thoughts on “Honey Glazed Citrus Habanero Chicken

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