Mohave Chicken
Ingredients
- 1 lb chicken breast, cleaned ⓘ
- 1 cup orange juice ⓘ
- 1 cup pineapple juice ⓘ
- 1/4 cup white wine ⓘ
- 1 green bell pepper, diced ⓘ
- 1 red bell pepper, diced ⓘ
- 2 tablespoons cumin, ground ⓘ
- 1/2 teaspoon cinnamon, ground ⓘ
- 1/2 teaspoon nutmeg, ground ⓘ
- 1 tablespoon clarified butter ⓘ
- 1 ounce water ⓘ
- 1 teaspoon cornstarch, for thickening ⓘ
Instructions
- Set oven for 400 degrees.
- Put a saute pan over med-high heat with the clarified butter to get hot.
- Sprinkle the cumin liberally onto both sides of the chicken.
- Once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
- Remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
- Set the saute pan and back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
- Saute the red and green bell peppers.
- When the peppers are browned, add the white wine to the pan. This will de-glaze the pan. Reduce by half.
- Add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
- Check the chicken and make sure there is no pink showing. Set aside.
- Mix the corn starch and cold water in a bowl and stir this mixture into the sauce, while it's simmering. When stirred in, your sauce will begin to thicken into a glaze.
- Add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
- Serve over rice and pour the sauce liberally over the top. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.
Nutrition & Diet Analysis (per serving)
739
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).