Kumquat Chicken
From notyourmomma 16 years ago
- 90 minutes to make
- Serves 4
Recipe courtesy of the Florida Kumquat Growers. The annual Kumquat Fesitval is in downtown Dade City. For more information, visit www.kumquatgrowers.com
Ingredients
- 4 chicken breasts shopping list
- 1/4 cup of brown sugar shopping list
- 1/2 cup of catsup shopping list
- 1/4 cup of cider vinegar shopping list
- 2 tbsp of cornstarch shopping list
- 1 small green pepper, chopped shopping list
- 1 can (8 ounces) pineapple chunks with juice shopping list
- 8 or 9 sliced kumquats, seeds removed shopping list
How to make it
- Kumquats are very unusual. The flesh is tart/sour and the rind is sweet. They are small and have two seeds that are quite bitter.
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- Place chicken in a casserole dish.
- Mix all ingredients and pour over the chicken.
- Cover with foil.
- Bake at 375 degrees for 1 1/2 hours.
- Serve over rice or noodles.
- I think this could be adapted to slow cooker and use the instructions above and use your crockpot and let it cook on low for 8--9 hours.
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- Kumquats cost about $3.00 a pint. They should be vibrant orange and firm. Green indicates they are underripe and if they are faint orange, they may be past their prime. In season from November to March.
- They can be dried in a dehydrater and they will keep in your freezer.
- They can be used in place of raisins or dried cranberries.
- From the St. Pete Times Food Edition January 16, 2008. Janet Keeler
The Rating
Reviewed by 3 people-
Great chicken post! Look forward to trying it.
sunny
in Portland loved it
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Another great post, NYM :) My daughter loves kumquats (and chicken...and pineapple too!) so this will be right up her alley :)
TY for the added background info! All of the GR Foodies are becoming the best informed & most learned foodies on the ...more
kukla
in Barrie, Ontario loved it
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