Posted this on a Menu Plan a while back, but will share it again. A very forgiving recipe that can be adapted to what you like, and what you have on hand.
Spiced Chicken with Fruit
- 2 tsp oil
- 3/4 tsp salt
- 1/4 tsp cayenne red pepper (more if you like it spicier. I typically do 1/2 tsp salt and 1/2 tsp cayenne and it's got a good kick with less sodium; double the salt and cayenne mixture, if you want more seasoning on your chicken)
- chicken pieces (~ 1 lb. -- I usually do a large boneless skinless chicken breast for myself, or 2 breasts if I have company -- makes enough for some leftovers. Suggest cutting the breasts into 1/2" medallions for even cooking, though chunks will work; chicken tenderloins also work well.)
- small can pineapple chunks, reserve juice if "natural", but not if in heavy syrup
- small can mandarin oranges (optional)
- 1/3 c. raisins
- green pepper chunks (could also use red peppers or a mix)
- onion, cut into large wedges
- carrots (peeled and sliced, or use baby carrots)
- 1/2 c. juice -- pineapple juice (if reserved) and/or orange juice
- 1/8 tsp cinnamon
- 1/8 tsp ground cloves
Season chicken with salt and cayenne mixture. Sautee in oil, over medium heat, until light brown, 15-20 minutes. Combine juice, cinnamon, and cloves, and mix well. Add juice mixture and remaining ingredients (except mandarin oranges), and stir to distribute the chicken, fruit, and vegetables. Cover and reduce to a simmer, 20-25 minutes. Add mandarin oranges, if using, during the last 5 minutes. Serve over cooked rice.
I've also tried this with broccoli added, and with snap peas added. Broccoli was good, but I don't always have it on hand; snap peas didn't add much. Maybe snow peas or water chestnuts?
ADDED 7/21/2024: Lately, I've been adding a pinch of red pepper flakes for some extra heat.
Enjoy!
