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When I make my fruit sauces, I tend to make large amounts so that I can use them again in future recipes. This recipe incoporates some of the Criminara Sauce ( [link] ) I made only a day earlier in moderate amounts as a garnish or condiment more than a full sauce this time, adding to the overall flavor of the main sauce:
Place 1.5 lbs frozen boneless skinless chicken thighs in a medium-large saucepan with some olive oil, the liquid from one 14.5 oz can of carrots, 1 tbsp kosher salt, and 2 cups chicken broth. Seat heat to 5.5 (medium high). Once chicken is able to be cut apart into bite-sized pieces, do so and add carrots and 1 cup pomegranate juice. Continue to cook for 15 minutes.
Set timer to 10 minutes more and while it is going peel and dice 3 Vidalia sweet onions, stirring each in as you finish with it. Add about 5 handfuls frozen chunk mango (around 1 lb), 3 tbsp aged watermelon wine, 2 tbsp golden rum, 2 tbsp apple cider vinegar, and 2 tbsp demerara sugar. Stir together well and cook 5-10 minutes before adding 2-3 sprigs fresh chopped basil (about 1 oz), 1 tsp ground saigon cinnamon, and 1 oregano. Cook 10-15 minutes longer, stirring occasionally.
Stir in 3 tbsp each coconut flour and potato flour, adding 1 tsp at a time and stirring rapidly to thoroughly dissolve. Adjust this part to desired thickness.
I had mine over linguine noodles (on the right) while my wife had hers over brown rice spaghetti (on the left). The final topping was some of my Criminara sauce, re-heated and spooned over the top to add a nice bit of kick.
I half considered using some of the pineapple on hand, but held back. The coconut flour added at the end does subtly bolster the flavors of rum and mango, both of which go well with chicken. The Criminara sauce likewise went well with it, and added to the Caribbean flair and flavor, as ugli fruit is from Jamaica. We recently discovered that my wife CAN have coconut; we'd previously thought her allergic, and this discovery has allowed us to use coconut milk, oil, flour, and other forms to great effect. The basil, saigon cinnamon, and oregano were added late in the cooking process to preserve their flavor, and pomegranate, as I always say, is the secret to making carrots pop.
Once again, as you can see, this meal is Vinnie approved.
Place 1.5 lbs frozen boneless skinless chicken thighs in a medium-large saucepan with some olive oil, the liquid from one 14.5 oz can of carrots, 1 tbsp kosher salt, and 2 cups chicken broth. Seat heat to 5.5 (medium high). Once chicken is able to be cut apart into bite-sized pieces, do so and add carrots and 1 cup pomegranate juice. Continue to cook for 15 minutes.
Set timer to 10 minutes more and while it is going peel and dice 3 Vidalia sweet onions, stirring each in as you finish with it. Add about 5 handfuls frozen chunk mango (around 1 lb), 3 tbsp aged watermelon wine, 2 tbsp golden rum, 2 tbsp apple cider vinegar, and 2 tbsp demerara sugar. Stir together well and cook 5-10 minutes before adding 2-3 sprigs fresh chopped basil (about 1 oz), 1 tsp ground saigon cinnamon, and 1 oregano. Cook 10-15 minutes longer, stirring occasionally.
Stir in 3 tbsp each coconut flour and potato flour, adding 1 tsp at a time and stirring rapidly to thoroughly dissolve. Adjust this part to desired thickness.
I had mine over linguine noodles (on the right) while my wife had hers over brown rice spaghetti (on the left). The final topping was some of my Criminara sauce, re-heated and spooned over the top to add a nice bit of kick.
I half considered using some of the pineapple on hand, but held back. The coconut flour added at the end does subtly bolster the flavors of rum and mango, both of which go well with chicken. The Criminara sauce likewise went well with it, and added to the Caribbean flair and flavor, as ugli fruit is from Jamaica. We recently discovered that my wife CAN have coconut; we'd previously thought her allergic, and this discovery has allowed us to use coconut milk, oil, flour, and other forms to great effect. The basil, saigon cinnamon, and oregano were added late in the cooking process to preserve their flavor, and pomegranate, as I always say, is the secret to making carrots pop.
Once again, as you can see, this meal is Vinnie approved.
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