Ingredients
For the Tangerine Ginger Glaze
1 cup fresh tangerine juice
1/2 cup mirin
1/4 cup soy sauce
2 tablespoons firmly packed brown sugar
1 tablespoons granulated sugar
2 tablespoons peeled and grated fresh ginger
1/2 teaspoon chopped garlic
1/2 teaspoon grated tangerine zest
1 teaspoon cornstarch (in 1 teaspoon water)
For the Chicken
4 boneless skinless chicken breasts
Peanut oil
Salt and Pepper, to taste
Directions
Combine the tangerine juice, mirin, soy sauce, sugars, ginger, garlic, and zest in a small saucepan over medium heat. Simmer and reduce by half, about 20 minutes. Make a slurry by mixing the corn starch with the water. Add the slurry to the simmering glaze and allow to simmer another minute. The glaze should be as thick as maple syrup. Reserve one quarter of the glaze in a separate small bowl.
Heat a non-stick skillet over high heat. Cut each chicken breast into 4 pieces, about 2 inches by 1 inch each, rub with oil, and season with salt and pepper. Sear the chicken pieces, turning often, and brushing 2 or 3 times with the glaze. Watch carefully because the sugars in the glaze can burn; reduce the heat as necessary. When the chicken is cooked through, after about 7 minutes, remove the pan and spoon the reserved glaze over the chicken just before serving.
Saffron Rice
Ingredients
1 cup basmati rice
½ teaspoon saffron threads, steeped in 2 tablespoons boiling water
2 cups chicken stock
6 tablespoons ghee/clarified butter or oil
½ cup minced onion
1 inch piece of a cinnamon stick
2 cloves
1 ½ tablespoons brown sugar
1 ½ tablespoons molasses
1 teaspoon salt
Pinch of ground coriander
Pinch of ground cardamom
Directions
Wash the rice in cool water until the water is absolutely clear.
In a large heavy-bottomed saucepan, heat the ghee/butter or oil and sauté the cinnamon and cloves briefly to release some of the essential oils. Add the onions, cooking them until they’re soft. Do not brown.
Add the rice and stir for 5 minutes until the grains are golden. Add the stock, sugar, molasses, salt, coriander and cardamom. Stir to combine, making sure the sugar and molasses are dissolved. Bring to a boil, then reduce to a low simmer. Add the saffron and its water; stir gently.
Cover and cook for 25 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and serve.