Roasted Chicken with Raisin-Pine Nut Jam and Shaved Fennel, Golden Raisin and Chanterelle Salad

Serves: 8
Category: Main Dishes

Raisin Grill Mop

In saucepot, combine all ingredients. Heat to boil and simmer for about 30 minutes or until orange segments are cooked through. Cool. Turn into blender and purée until smooth. Add water if too thick. Set aside.

Raisin-Pine Nut Jam

Combine raisins, toasted pine nuts and roasted garlic; grind with meat grinder to make coarse paste. Transfer to mixing bowl and blend in remaining ingredients until fully incorporated. Adjust seasonings as necessary. Set aside.

Shaved Fennel Salad

Cover raisins with warm water and set aside to plump.Trim fennel bulb and slice very thin. Chill. Quarter chanterelles and sauté very quickly in hot butter, maintaining a firm texture. Do not over cook. Cool. Drain raisins and spread on paper towel to dry. In mixing bowl, combine fennel slices, chanterelles, raisins and remaining ingredients. Toss gently until well combined. Set aside to chill.

Chicken

Brush chicken breasts with Raisin Grill Mop. Grill, broil or pan-sear chicken just to caramelize skin, leaving breast meat slightly pink (180°F). Arrange each on individual dinner plate along with a portion of Shaved Fennel Salad. Spoon some Raisin-Pine Nut Jam over each breast. Drizzle extra virgin olive oil over Fennel Salad and garnish plate with sprigs of tarragon.

Ingredients

Raisin Grill Mop (makes 4 cups)

  • 2 Cups light molasses
  • 2 fresh oranges, peeled and cut into eight pieces each
  • 1 Ounce guajillo chiles, stems and seeds removed
  • 1 Ounce (about 10) garlic cloves, peeled

Procedure

Raisin-Pine Nut Jam (makes 2 cups)

  • 1 Cup California golden raisins
  • 4 Ounces (1 1/4 cups) pine nuts, lightly toasted
  • 2 garlic cloves, roasted or fried
  • 11/2 Teaspoons fennel seeds, toasted and minced very fine
  • 2 Tablespoons fresh tarragon leaves
  • 3 Tablespoons fresh lemon juice
  • 3 Tablespoons water
  • 3 Tablespoons extra virgin olive oil
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper

Shaved Fennel Salad (makes 1 1/4 cups)

  • 1/4 Cup California golden raisins
  • 1 fennel bulb (about 9 ounces)
  • 4 Ounces fresh chanterelles
  • Butter
  • 1 Tablespoon fresh tarragon leaves
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 8 boneless chicken breasts with wing attached (airline)
  • Extra virgin olive or lemon oil; for garnish
  • Tarragon sprigs; for garnish

Nutrition Facts Per Serving

Calories 1000 (Calories from Fat 35%); Total Fat 39 ( Saturated Fat 9; Trans Fat 0; ); Cholesterol 195; Sodium 500; Potassium 1892; Total Carbohydrate 88; Dietary Fiber 6; Sugars 72; Protein 76; Calcium 258; Iron 10;

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