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

Submitted by: Robert Del Grande

Guajillo chiles spice up a tangy grill mop while a raisin salad and jam take the edge off.



    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

    Raisin-Pine Nut Jam (makes 2 cups)

    • 1 cup California golden raisins
    • 4 ounce (1 1/4 cups) pine nuts, lightly toasted
    • 2 garlic cloves, roasted or fried
    • 1 1/2 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 ounce 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


    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.


    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.

    Nutrition Facts Per Serving

    Calories 1000 (35% from fat); Total Fat 39g (sat 9g, mono 16g, poly 9g, trans 0g ); Cholesterol 195mg; Protein 76g; Carbohydrate 88g; (Dietary Fiber 6g; Sugars 72g; ); Iron 10mg; Sodium 500mg; Calcium 258mg; Potassium 1892mg

    This recipe is found in the following categories:

    Special Diet

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