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Calypso Chicken
A one dish meal perfumed with the enchanting flavors of the Caribbean: ginger and rum complemented with orange and apricots. It is exciting enough to savor with guests and family alike.
Serves: 2 generously
Preparation time: 7 minutes
Cooking time: 25 minutes
- Heat oil in a large wok over medium-high heat.
- Add breasts, and quickly stir-fry until brown on all sides, 2 to 3 minutes.
- Remove with a slotted spoon and season with salt and pepper.
- Add onion, garlic, gingerroot, zucchini, potato, and bell pepper, and cook until onion is wilted and lightly brown, about 4 minutes, stirring often, then add garlic.
- Pour in the stock, rum, if using, and Orange Apricot Marmalade.
- Bring liquid to a boil over high heat.
- Let liquid reduce for 10 minutes, then return chicken to pan, and cook until done, about 5 minutes.
- Season with salt and pepper.
- Before serving, drizzle on scallions and coconut. if desired.
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Ingredients
Featuring Sarabeth's Orange Apricot Marmalade
1 1/2 tablespoons vegetable oil
2 boneless-skinless chicken breasts, cut into 1-inch cubes, blotted dry
salt and freshly ground black pepper to taste
1 large onion, diced
1 large clove garlic, minced
1 1/2 tablespoons minced fresh gingerroot
1 medium zucchini, cut into 3/8-inch slices
1 medium sweet potatoes, peeled and cut into 3/4-inch cubes
1 small red bell pepper, seeded and cut into 3/4-inch dice
1 cup chicken stock
1/2 cup Sarabeth's Orange Apricot Marmalade
1 to 2 tablespoons dark rum, optional
thinly sliced scallions and toasted coconut, to garnish
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