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Salad Greens with Orange and Coriander Chicken

Demonstrated by: Romel Manalang.
Leeward Community College Culinary Program on February 27, 2005.

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Ingredients:

Salad Greens with Orange and Coriander Chicken

  • Juice from 1 orange
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 boneless chicken breasts
  • 2 tablespoons vegetable oil
  • 1 small orange, peeled and cut into sections
  • 2/3 cup dry white wine
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin or fennel seed
  • 2 tablespoons sugar
  • 1 small orange, peeled and sliced
  • 1 tablespoon lemon juice
  • 8 oz salad greens
  • Cayenne pepper to taste
  • Chinese parsley for garnish
  • Garlic flavored croutons for garnish

Directions:

  1. In a bowl, combine orange juice, olive oil, onion, cumin, paprika, salt, and pepper.
  2. Add chicken and marinate about 2 hours.
  3. Place oranges sections in a small saucepan.
  4. Cover with water and bring to a boil; reduce heat and simmer for 5 minutes.
  5. Drain and set aside.
  6. Heat vegetable oil in an oven-proof skillet over medium heat, remove chicken from marinade and cook until medium-rare, about 20 minutes.
  7. Place skillet in electric oven, bake at 350°F until chicken is cooked, about 15 minutes.
  8. Place chicken onto a plate; cover and keep warm.
  9. Drain excess oil from the skillet; heat the drippings remaining in the skillet until they begins to darken.
  10. Add wine; stir to loosen the drippings.
  11. Add coriander, cumin, sugar, and orange slices, bring to a boil and boil until the liquid is thickened, about 5 to 7 minutes.
  12. Strain sauce into a bowl; add drained orange segments and lemon juice.
  13. Season to taste with salt and cayenne pepper; keep warm.
  14. Place salad greens onto serving plates.
  15. Diagonally slice the chicken breasts and place over the greens.
  16. Spoon the warm dressing over the greens and chicken.
  17. Garnish with croutons and parsley; serve immediately.

Makes 2 servings.

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