Best Mahogany Glazed Chicken Recipes

Mahogany Glazed Chicken image

Provided by Dona England

Categories Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup rice wine or 1/2 cup dry sherry
1/4 cup strong brewed black tea
1/4 cup unsweetened pineapple juice
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts
1 tablespoon canola oil
1 small red bell pepper, diced
2 scallions, sliced
1 garlic clove, minced

Steps:

In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
Set aside.
In a small bowl combine cinnamon, ginger, pepper and salt.
rub spices on both sides of chicken breasts.
In a large skillet heat 1/2 T. oil over medium high head.
Add chicken.
Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
Transfer to a plate and set aside.
Add remaining 1/2 T. oil to the skillet.
Add bell pepper, scallions and garlic.
Saute for 30 seconds.
Increase heat to high.
Add reserved rice wine-tea mixture.
Bring to a boil, scraping up browned bits.
Cook until liquid is reduced by half.
Reduce heat to low and return chicken and it's juice to skillet.
Simmer gently until heated thru, about 1 minute.
Slice chicken into thin diagonal slices and fan onto plates.
Spoon sauce and vegetables over chicken.

Nutrition Facts : Calories 239.4, Fat 5.1, SaturatedFat 0.7, Cholesterol 68.4, Sodium 525.5, Carbohydrate 11.1, Fiber 0.9, Sugar 7, Protein 28.4

Mahogany Glazed Chicken Recipe - (4.5/5) image

Provided by Charlotteg

Number Of Ingredients 11

Ingredients:
chicken breasts (or breasts and thighs - whatever combination you prefer)
5-6 Tbsp Apricot preserves
2-3 Tbsp balsamic vinegar
2-3 Tbsp soy sauce
4 tsp Dijon mustard
To taste salt and pepper
1 cup chicken broth
1- 1 1/2 tsp grated peeled fresh ginger
1-2 mandarin orange "fruit cups"
.

Steps:

Method: Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan. Otherwise, arrange in a baking dish. In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended. Pour broth around chicken in the pan. Brush one-third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper. Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF. Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute. While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening. When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve