SPICE OF LIFE
	HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE
	CHICKEN SKEWERS W/TANGERINE CASCABEL GLAZE Marinade: 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1/4 tablespoon lemon juice 2 tablespoons ancho chile powder 1 tablespoon pasilla pepper 2 tablespoons paprika 1/4 teaspoon cayenne 3 tablespoons coarsely chopped fresh cilantro 1/4 cup olive oil 8 boneless, skinless chicken thighs, cut in half lengthwise 32 bamboo skewers, soaked in water for 2 hours Finely chopped fresh chives 16 flour tortillas Glaze: 2 tablespoons olive oil 2 shallots, finely diced 1 Pinch cascabel powder 1 cup red wine vinegar 1 cup sugar 2 cups tangerine juice Lemon juice, to taste Honey, to taste 1 tablespoon olive oil Salt and freshly ground pepper Tangerine-Pomegranate Relish: 6 tangerines, segmented Seeds from 1 pomegranate 1/2 small red onion, finely diced 2 tablespoons lime juice 1 teaspoon honey For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas. For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool. For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.
	BACK TO APPETIZERS