Orange Chipotle Glaze
It was Sunday Supper time again, and on the menu last night were pan roasted bone-in chicken breasts with an orange chipotle glaze.
I found this recipe while browsing (once again) tastespotting. It's from the blog Have Recipes-Will Cook - check it out.
I, myself, don't mind a plain chicken breast cooked with a little olive oil, salt and pepper, but The Wife usually requires more for a piece of chicken or fish - something to liven it up. Since we were planning on chicken, I knew I'd better find something to avoid the eye roll and follow up question "what else are you doing to the chicken?"
This glaze came together perfectly. I added a little extra heat with two chipotles and a teaspoon of chipotle chili flakes. For jelly, I used a raspberry jalapeño jam that worked beautifully.
I sliced the chicken from the bone when it was ready, sliced into medallions and spooned the glaze over-top. It was sweet, but not overly orange-y - and I think it could be even hotter, but the added chipotle chili flakes gave it a nice heat on the finish.
1/4 cup finely chopped red onion
1 tsp olive oil
Juice from two oranges
1 tsp orange zest
1/2 cup jelly (any flavor will do)
1 tsp frsth thyme
2 chipotle peppers in adobo sauce finely diced
1 tsp cornstarch
1/2 tsp salt
1 tsp chipotle chili flakes
Heat olive oil and onion over medium low heat until onions are soft.
While onions are cooking, mix remaining ingredients in a bowl and whisk together. When the onions are soft, add the juice mixture to the pan and bring to a simmer then reduce heat to medium low. Cook until sauce thickens - whisking often so sauce does not burn/stick to the bottom of the pan. If stirring frequently, sauce can remain on the stove top while your meal comes together - it will continue to thicken.
Drizzle over chops, chicken - really anything. Enjoy!