posted by Terrytx 08-16-101 8:46 AM
* Exported from MasterCook *
Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Chicken Grilling Tex-Mex
Amount Measure Ingredient -- Preparation Method
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1/3 cup cumin seeds
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 (4 ounce) skinless boneless chicken breast halves
cooking spray
Orange Chipotle Sauce:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped tomato
2 tablespoons minced garlic (about 6 cloves)
2 tablespoons chopped drained canned chipotle chile in adobo sauce
2 cups fresh orange juice (about 4 oranges)
1 cup white vinegar
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup molasses
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
Prepare grill.
Combine the first 3 ingredients in a small bowl. Rub both side of the chicken with the spice mixture. Place chicken on grill rack coated with cooking spray; cover and grill 6 minutes.
Uncover chicken, and brush with 1/2 cup Orange-Chipotle Sauce; cook for 6 minutes or until done, turning once. Serve with remaining sauce.
Yield: 4 servings (serving size: 3 ounces chicken and about 1/3 cup sauce). 448 cal, 11.2g fat, 30.5g pro, 61.2g carb, 66mg chol, 891mg sod.
For sauce: Heat oil in a large skillet over medium-high heat. Add onion; saute for 10 minutes or until browned, stirring frequently. Add tomato, garlic, and chile; cook 3 minutes. Add orange juice and vinegar; bring to a boil. Reduce heat; simmer until reduced to 1 1/3 cups (about 30 minutes). Stir in the ketchup, sugar, molasses, salt, and pepper; cook 5 minutes. Place mixture in a food processor; process until smooth. Stir in lime juice and cilantro.
Yield: 2 cups (serving size: 1 tablespoon). 36 cal, 0.9g fat, 0.4g pro, 7.2g carb, 0mg chol, 71mg sod.
Source: Cooking Light-6/01
NOTES : Slather on this smoky, citrus-infused sauce during the last half of the cooking time to avoid charring.