Mohave Chicken

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 lb chicken breast, cleaned
• 1 cup orange juice
• 1 cup pineapple juice
• 1/4 cup wine
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tablespoons cumin, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1 tablespoon clarified butter
• 1 ounce water
• 1 teaspoon cornstarch, for thickening

Recipe

• 1 set oven for 400 degrees.
• 2 put a sauté pan over med-high heat with the clarified butter to get hot.
• 3 sprinkle the cumin liberally onto both sides of the chicken.
• 4 once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
• 5 remove the chicken (do not discard the pan) and place onto a baking sheet. put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
• 6 set the sauté pan and back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
• 7 sauté the red and green bell peppers.
• 8 when the peppers are browned, add the wine to the pan. this will de-glaze the pan. reduce by half.
• 9 add your orange juice, pineapple juice, cinnamon, and nutmeg. let it simmer until it reduces and thickens a little.
• 10 check the chicken and make sure there is no pink showing. set aside.
• 11 mix the corn starch and cold water in a bowl and stir this mixture into the sauce, while it's simmering. when stirred in, your sauce will begin to thicken into a glaze.
• 12 add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
• 13 serve over rice and pour the sauce liberally over the top. garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.