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.

Ingredients:

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

Directions:

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!