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ORANGE-CUMIN CHICKEN WITH BLUEBERRY CHIPOTLE SAUCE
Orange-cumin chicken with blueberry chipotle sauce
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INGREDIENTS
- Corn Tortillas
- 1/2 cup masa harina (corn flour)
- 1/3 cup hot water
- pinch of salt
- Chicken
- 2 boneless/skinless chicken breast halves
- 2 Tbsp fresh orange juice
- 2 cloves garlic, smashed
- cumin to taste
- salt and pepper to taste
- 1 Tbsp olive oil
DIRECTIONS
Mix masa, salt and water until a soft dough forms. Put in a bowl and cover with a damp towel. Let stand as you are making the rest of the meal (or about 15-30 minutes)
Heat a cast iron skillet over hot heat.
If you have a tortilla press, go ahead and use that. I sure don't. What I did was divide the dough into two balls. I put a ball at a time in a freezer bag and rolled with a rolling pin. It was not a perfect circle (though you could use a bowl or mold, I'm sure, to get it that way) but it was a snap to do.
Cook tortilla for about a minute per side in very hot cast iron skillet (you don't need any oil).
Mix together orange juice, cumin, garlic, salt, pepper, and oil. Add chicken and marinate for 1 or 2 hours (don't overdo it, you don't want the chicken to start cooking from the citrus in the orange)
RECIPE BACKSTORY
Don't be intimidated by the long recipe. It's really not that hard to throw together. I do like the use of homemade tortillas, which are a little puffier/fluffy than the storebought kind.
RECIPE REVIEWS
This really sounds great; and I'm looking forward to trying to make my own tortillas! Thx for adding this one.
your title sums things i love. orange, anything with cumin and love of blueberries. i can not wait to make the blueberry chipotle sauce period.
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