Chicken Skewers with Tangerine-Cascabel Glaze
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 Tbsp. lemon juice
2 Tbsp. ancho chile powder
1 Tbsp. pasilla pepper
2 Tbsp. paprika
1/4 tsp. cayenne
3 Tbsp. 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
2 Tbsp. olive oil
2 shallots, finely diced
1 tsp. cascabel powder
1 cup red wine vinegar
1 cup sugar
2 cups tangerine juice
lemon juice, to taste
honey, to taste
1 Tbsp. olive oil
salt and freshly ground pepper
6 tangerines, segmented
seeds from 1 pomegranate
1/2 small red onion, finely diced
2 Tbsp. lime juice
1 tsp. honey
For the Marinated chicken:
Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. 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 the lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let the glaze cool.
For the Tangerine-Pomegranate Relish:
Combine all the relish ingredients together and mix well.
For the chicken skewers:
Preheat the grill pan. Remove the chicken from the 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 the chicken is cooked through. Remove the chicken from the grill pan and brush liberally with the tangerine glaze.
Place the chicken skewers on individual serving plates garnished with the relish and chives. Serve with warm flour tortillas.
Recipe from www.pepperfool.com.