ORANGE MOLASSES GLAZED CHICKEN WITH PINEAPPLE RINGS

Here is a recipe that I found on the Everyday Food Website a while back. I had bookmarked this and always said that I would try it down the road. Being a food blogger the list of things that "I would like to try" is quite long as you can imagine, but needless to say I finally got around to making this terrific chicken dish! I was originally intrigued by the addition of molasses in the sauce. Although molasses is an ingredient used in both savoury and sweet dishes I associate it mostly with gingerbread recipes and not much else! It has such a strong flavour that I was worried that there might be a chance that I wouldn't like this dish at all. Well I'm happy to say I was clearly wrong. I added the pineapple rings right on top when baking and poured some of the sauce over it. The pineapple added a nice zingy sweetness to the dish that made me feel like I was somewhere in the tropics, enjoy!

Adapted from the Everyday Food website

Serves 4

Preheat the oven to 400 degrees F.

Baking time: 35-40 minutes

Ingredients:

  • 3 cups fresh orange juice
  • 1/2 cup red wine vinegar
  • 1/4 cup molasses
  • 4 chicken breasts
  • salt and pepper
  • 1/2 tsp dried basil
  • 1 can pineapple rings, drained

1. In a saucepan, on medium high heat, add in the orange juice, vinegar, and molasses. Season with salt and pepper. Bring the sauce up to a boil and let it bubble for a good 15 minutes or until it reduces to around 1/2 cup. Make sure to skim the foam occassionally. Reserve a bit of the glaze for serving.

2. Preheat the oven to 400 F and line a rimmed baking sheet with foil. Place the chicken breasts onto the foil, then sprinkle salt, pepper, and the dried basil on both sides of the chicken breasts. Brush the glaze all over each chicken breast, and bake it in the oven for 35-40 minutes or until the juices run clear. Make sure to brush the chicken two more times during baking, then place the pineapple rings on top of the chicken breasts the final time you glaze. Serve warm.

Cook's tip: Make sure to open the windows while you're reducing the sauce. The vinegar and orange juice creates a very strong aroma.


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