Chicken Stuffed with Dates, Tangerine Peel and Almonds in a Balsamic-Port Wine Reduction with Pomegranate
Ingredients
Chicken
2 boneless chicken thighs-skin on
10 dates-pitted
1 tangerine peel-julienned
4 Tbsp sliced almonds
Salt + Pepper
Olive Oil
Balsamic Reduction
1/4 Cup Balsamic Vinegar
Splash of Port Wine
1/4 Pomegrante Seeds
2 tsp Sugar
Heat a frying pan to medium hight heat and oven to 350ºF. Peel half the skin back from each chicken thigh and leave attached. Lay flat on a cutting board (skin side down) making sure to fold the loose piece of skin underneath the other skin-on side and season with salt and pepper. Add the dates, tangerine peel, almonds and 1 Tbsp olive oil into a food processor and pulse until it's roughly chopped into 1/8 inch pieces; not quite a paste. Spread a generous amount of the date mixture onto the inside of the chicken thigh and roll tightly starting from the edge that has had the skin peeled back to the other. Wrap the loose piece of skin around the entire thigh and tuck tightly. Generously season with salt and pepper.
Add 2 Tbsp of olive oil to the hot pan and place thighs in seam side down to keep them from unrolling when you flip them. Cook until crisp then flip and repeat until all sides are crispy. Remove from heat and place in oven for 20 minutes or until chicken is cooked all the way through, then let rest.
Add the Balsamic vinegar, port wine and sugar to a sauce pan on Medium heat and bring to a simmer. Stir constantly until a syrup consistence is reached. Poor in pomegranate seeds and stir until combined then remove from heat.
If the chicken skin has lost its crispy texture, add a little more oil to your frying pan and cook until that crunch returns (only a couple mintes). Poor most of the liquid from the balsamic reduction onto a plate with some of the seeds and swirl to coat base of plate evenly. Slice Chicken into 3/4 inch medallions and place on top of the balsamic reduction. Top with remaining liquid and the rest of the seeds and serve.
Enjoy :)
Do you come up with these recipes or do you get them from somewhere and decide to try them?
ReplyDeleteI do both. Sometimes I'll look up a recipe I think looks good based on the ingredients I have or try to recreate something I've had at a restaurant. Other times I just think of ingredients I feel would go well together and wing it. These first two dishes are all me though :)
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