I just made the most delicious kiwi chicken. You can never go wrong cooking chicken with citrus fruits but it can be tricky trying to find a way to enhance the flavors, especially when you’re cooking at a ski cabin with limited spices. Last night I googled kiwi chicken and didn’t find any recipes that were (1) quick and (2) I had all the ingredient or viable substitutions. So I went tried and true; one can not go wrong marinading chicken in sliced onion, sliced garlic, paprika, cayenne, and crushed coriander. This evening, I warmed a bit of oil in a large cooking pan, threw in some whole coriander let it sizzle for abit before adding some chopped onion and garlic. I let that cook for a bit (less than 5 min) before adding the chicken. My plan was to make an Indian curry as best I could without cumin, garam Masala, or tumeric. But as the chicken was browning, I realized I needed someway of adding some weight to the curry that would compliment the kiwi -> tomatoe paste was not an option nor do I have any chicken broth or white wine here. So I poured in some orange juice. Once the chicken was browned, I transferred it to a casserole and reduced the orange juice sauce (I added some 4 sugar cubes at this time to) . In hindsight I think I could’ve reduced the sauce some more or added the kiwi at this point. I poured the reduced orange juice sauce over the chicken and covered with chopped up kiwi. The chicken baked in the oven for 30 minutes. I made basmati rice in the same pan that I had browned the chicken in. Damn it tasted good.
Kiwi chicken14 12 2011