Side Pannel
Becky Campbell's Chicken with Carambola
Becky Campbell's Chicken with Carambola
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Main Dish, Nuts, Poultry
Ingredients List
- 1 3.5 to 4 lb. chicken
- -- cut in pieces
- 1/4 c Olive oil
- 1/4 c Lime juice; freshly squeezed
- 2 Limes; minced zest of
- 2 sm Onions
- -- peeled and thinly sliced
- 2 tb Mild honey
- 1 tb Fresh ginger; minced
- 1 Fresh serrano or jalapeno
- -with seeds; minced
- 4 Carambola (4 oz. each)*
- -- cut in 1/4" thick slices
- Salt
- 1/2 c Almonds; raw and whole
- 1 sm Cilantro bunch; to garnish
Directions
*When you buy carambola, also called star fruit, look for ones that are
uniformly yellow to orange and have a subtle perfume. If they are green,
they aren't ripe and won't yield a great deal of flavor. At their ripest,
their flavor is an unmistakably tropical combination of apple, banana and
lychee.
Rinse chicken well and pat it thoroughly dry.
In a large bowl, whisk together olive oil, lime juice and zest, onions,
honey, ginger and minced pepper. Stir in three-fourths of the carambola
slices. Then add the chicken, and turn it until it is coated with the
marinade. Cover and refrigerate overnight, or up to 2 days, turning the
chicken occasionally so it marinates evenly.
Arrange chicken in a single layer in a 9 x 13" baking dish; season
generously with salt. Add almonds to the marinade, stir, and spoon it over
the chicken. Bake at 375 F. in the center of the oven, basting frequently
with pan juices and turning any chicken pieces that get too brown, about 35
minutes. Add remaining carambola, stir, and continue cooking until the
chicken is golden and a thigh yields clear juice when pricked at its
thickest part, 15 to 20 minutes. Taste the sauce and adjust the seasoning.
Just before serving, mince the cilantro if you are using it. Serve chicken
right from the baking dish, or divide among four warmed dinner plates.
Spoon sauce over the chicken, garnish with cilantro and serve.
uniformly yellow to orange and have a subtle perfume. If they are green,
they aren't ripe and won't yield a great deal of flavor. At their ripest,
their flavor is an unmistakably tropical combination of apple, banana and
lychee.
Rinse chicken well and pat it thoroughly dry.
In a large bowl, whisk together olive oil, lime juice and zest, onions,
honey, ginger and minced pepper. Stir in three-fourths of the carambola
slices. Then add the chicken, and turn it until it is coated with the
marinade. Cover and refrigerate overnight, or up to 2 days, turning the
chicken occasionally so it marinates evenly.
Arrange chicken in a single layer in a 9 x 13" baking dish; season
generously with salt. Add almonds to the marinade, stir, and spoon it over
the chicken. Bake at 375 F. in the center of the oven, basting frequently
with pan juices and turning any chicken pieces that get too brown, about 35
minutes. Add remaining carambola, stir, and continue cooking until the
chicken is golden and a thigh yields clear juice when pricked at its
thickest part, 15 to 20 minutes. Taste the sauce and adjust the seasoning.
Just before serving, mince the cilantro if you are using it. Serve chicken
right from the baking dish, or divide among four warmed dinner plates.
Spoon sauce over the chicken, garnish with cilantro and serve.
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