Stories of an ultra runner and adventurer: an obsessive approach to the outdoors by Candice Burt

Friday, November 16, 2012

Matcha and Orange Marinated Chicken

Green Tea on Chicken?  Why not?
Plus I have a LOT of oranges left over from the Trail Marathon so here's what I came up with (scroll down for recipe)
I've been running at all hours of the day.  Got up this morning to do a nice 20 miler in the dark, fog, and eventually sunshine!
Matcha and Orange Marinated Chicken
Makes 2 large breasts (bone in with skin, you'll see why).  Preheat oven to 350F Bake.

To make the marinade:
Mix the juice of 2 oranges with 5 TBS of olive oil.  This is the base marinade.

Then:
1. Peel 8-12 garlic cloves
2. Peel 3 TBS worth of ginger and chop very small
3. Douse the chicken in the orange-olive oil combo then place in a 1-2" deep dish.  Pour marinade in dish so that the chicken is sitting in it.
4. Stuff the chicken skin with 1/2 the garlic and ginger.  Slather the top of the chicken with matcha (powdered green tea, about 1/2 teaspoon per breast).  Sprinkle extra ginger over chicken and marinade.  Leftover garlic cloves are added to marinade as well (whole).
5. Slice another orange and place thin slices over chicken. Sprinkle top of chicken and orange slices with paprika and course ground salt.

This is what it should look like before cooking:

Cook at 350F bake until done.  Chicken can be served over a bed of spinach (see below). I also added baked potato.  The marinade can be used to dress the salad. 






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