Wednesday, March 3, 2010

Kumquats and Cashews

I actually took a photo before I began nomming on this one, to make it a more difficult post to put up, but apparently that proved too difficult for me. to be just fine, thanks!  But here is the text, anyway:

Kumquats and Cashews and Chicken, oh my!
 - 1 chicken breast
 - ~10 + 2 kumquats
 - ~1/2 cup cashews, unsalted
 - 1/2 cup apple juice
 - < 1/4 cup white wine
 - salt
 - dried parsley

1. Let cubed chicken soak in juice, wine, and salt.
2. Grind cashews, set aside.
3. Remove seeds from 10 kumquats, allow the tiny food processor to mash them to a pulp.  Some extra apple juice may be helpful here.
4. Slice remaining 2 kumquats, remove seeds, and set aside.
5. Mix together kumquat mush and cashews.  Try not to eat any, but fail because it smells so good!
6. Place chicken into oiled, heated skillet. Note: normally when I make marinades fresh, I dump everything into the skillet together. This time I only placed the chicken into the pan, and unlike the failed lemon chicken recipe which I did not post, this one did not taste like wine.
7. Add kumquat-cashew mixture, cook until chicken is done, and the sauce is paste-like.
8. Add kumquat slices and stir a bit more.

I served it with parsley flakes on top, rice, and a nice salad.  You may pretend see that there is a photo here:

It may appear eventually was totally here all along!  The almond-plum is probably my favourite experiment so far, but this is a close second a long with apple chicken.  I should turn these into a book some day.

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