Citrus Tomato Chicken

Name: Citrus Tomato Chicken
Prep time: 1 d
Cook time: P1H
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: garlic powder; paprika; dry mustard; salt; onion powder; dill weed; black pepper; white pepper; ginger; basil; cumin; cardamom seeds; cayenne pepper; apple juice; orange juice; lemon juice; balsamic vinegar; chicken pieces; apple juice; onions; green bell peppers; carrots; garlic; tomato sauce; tomatoes; chicken broth; rice

Submitted by travsancam

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

YIELD

6 servings

PREP

1 days

COOK

1 hrs

READY

1 days

This is not a weeknight shortcut. This is a slow-build flavor bomb that rewards your patience with something truly spectacular over rice.

Chicken pieces marinate overnight in a citrus-balsamic blend, get broiled until browned, then finish braising in a pot with tomato sauce, diced tomatoes, reduced apple juice, and a custom 13-spice seasoning mix loaded with paprika, cumin, cardamom, ginger, dill, and cayenne.

The result is fall-off-the-bone tender chicken in a thick, deeply spiced tomato sauce that hits every note from sweet to smoky to sharp.

Chef Tips

Marinate overnight if you can. Four hours is the minimum, but the overnight soak makes a real difference in flavor penetration.
Reduce the apple juice down to one cup before adding it. This concentrates the sweetness and prevents a watery sauce.
Let the vegetables stick and brown on the bottom of the pot before scraping. That fond is where the deep flavor lives.
Serve over long-grain rice to soak up every drop of that sauce.

Ingredients

Seasoning Mix *

1 ½

TEASPOONS GARLIC POWDER *

1 ½

TEASPOONS PAPRIKA *

1 ½

TEASPOONS DRY MUSTARD *

TEASPOON SALT

EACH ONION POWDER *

TEASPOON DILL WEED

TEASPOON BLACK PEPPER

TEASPOON WHITE PEPPER

TEASPOON GINGER
ground

TEASPOON BASIL
dried *

TEASPOON CUMIN
ground

TEASPOON CARDAMOM SEED

TEASPOON CAYENNE PEPPER

Marinade *

TABLESPOONS APPLE JUICE

TABLESPOONS ORANGE JUICE

TABLESPOON LEMON JUICE

TABLESPOON BALSAMIC VINEGAR

POUNDS CHICKEN PIECE
without skin

PINT APPLE JUICE *

1 ½

CUPS ONIONS
chopped

CUP GREEN BELL PEPPER
chopped

CUP CARROTS
grated

TEASPOON GARLIC
minced

POUND TOMATO SAUCE

CUP TOMATOES
fresh

CUP CHICKEN BROTH

QUART RICE
cooked *

Directions

Combine the seasoning mix ingredients in a small bowl. Blend the marinade ingredients.

Place the chicken in large bowl, pour the marinade over the chicken, cover and refrigerate at least 4 hours, but preferably overnight. Preheat the broiler.

Remove the chicken from the marinade and reserve the marinade.

Place the chicken in a baking pan and broil until brown on both sides, about 7 minutes in all.

Remove the chicken and set aside.

While the chicken is broiling, place the apple juice in a saucepan, bring to a boil, reduce to 1 cup, and set aside. Preheat a heavy 5-quart pot over high heat to 350?, about 4 minutes.

Add the onions, bell peppers, carrots, and 1 tablespoon of the seasoning mix, cover, and cook 3 minutes. At this point, the vegetables will start to stick and turn light brown.

Add the garlic, mix in well, and scrape the bottom of the pot to clear it of all brown bits.

Re-cover and cook 3 more minutes. Add the reduced apple juice and remaining seasoning mix, and scrape the bottom clear. By now the mixture will have turned medium brown.

Cook 4 minutes. Stir in the tomato sauce, diced tomatoes, stock, and reserved marinade.

Add the chicken to the pot, bring to a boil, reduce the heat to medium, and cook until the meat is tender, about 20 minutes. Serve over rice.