Yesterday’s blog entry was about annatto and today I give you a recipe where the annatto contributes greatly to the flavour of the dish. It is a Mexican dish and the chicken develops a wonderful texture and aroma because of the achiote (annatto) marinade.
Grilled Achiote Chicken
Ingredients - Marinated
Chicken
2-3 tbsp achiote
(annatto) seasoning
1/2 cup white
vinegar
3 tbsp olive oil
4 boneless,
skinless chicken breasts (each about 180 g)
Ingredients - Citrus
Sauce
2 garlic cloves,
finely minced
1/4 cup fresh
orange juice
1/4 cup fresh
lime juice
1/3 teaspoon
salt
Freshly ground
black pepper
Chopped fresh coriander
Method
Method
Dissolve the achiote
seasoning in vinegar and oil and beat with a fork to homogenise. Add chicken,
turn to coat well, and marinate in the fridge 1 hour.
Preheat the
grill. Remove chicken from marinade, reserving the marinade. Grill chicken
until done, about 7 minutes per side. Remove chicken to platter, and cover with
aluminium foil to keep warm. I usually split the chicken fillets in two to make
them more presentable.
To prepare the sauce,
pour reserved marinade into a saucepan; add garlic and juices. Bring to a boil,
reduce heat and cook, stirring, until sauce is the consistency of a thin cream
sauce (thin sauce with a little water if it gets too thick). Add the salt and
pepper. Pour sauce over chicken and serve chopped fresh coriander garnish in a separate
bowl so diners can help themselves (some people do not like this herb).
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