LibreRecipes

Achiote Chicken with Tangerine Sauce

Rating

Calories

362.0

Protein

54.0

Sodium

109.0

Fat

10.0

Orange peel and juice can be substituted.

2 tablespoons achiote paste*

1 tablespoon honey

1 tablespoon red wine vinegar

1 tablespoon grated tangerine peel (or orange peel)

2 garlic cloves

1 teaspoon cumin seeds

1/2 teaspoon ground cinnamon

4 skinless boneless chicken breast halves

1 tablespoon olive oil

1 cup fresh tangerine or orange juice, divided

Chopped fresh cilantro

Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
*Achiote paste is available at Latin markets.