Best Roasted Citrus Relish Recipes

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ROASTED CITRUS RELISH



Roasted Citrus Relish image

Categories     Sauce     Thanksgiving     Grapefruit     Lemon     Orange     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 1/2 pink grapefruit
1 1/2 navel orange
3 lemons
3 tablespoons sugar
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 cup parsley leaves
Flaky sea salt (such as Maldon)

Steps:

  • Slice 1/2 pink grapefruit, 1/2 navel orange, and 1 lemon crosswise into paper-thin rounds; remove seeds. Toss in a medium bowl with 3 tablespoons sugar, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Roast on a parchment-lined baking sheet in a 350° oven until golden in spots and crisp, 20-30 minutes; let cool.
  • Meanwhile, cut all peel and white pith from 1 pink grapefruit, 1 navel orange, and 2 lemons. Working over a medium bowl, cut along sides of membranes to release segments into bowl; discard membranes. Tear roasted citrus into pieces and toss with segments, breaking up larger segments. Stir in 1/4 cup parsley leaves; season with flaky sea salt (such as Maldon).

CITRUS CHICKEN WITH ROASTED CORN RELISH



Citrus Chicken with Roasted Corn Relish image

Make and share this Citrus Chicken with Roasted Corn Relish recipe from Food.com.

Provided by Mimi Bobeck

Categories     Corn

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless chicken breast halves
2/3 cup fresh lime juice, divided
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper, divided
olive oil flavored cooking spray
16 ounces frozen corn kernels
1 cup red bell pepper, chopped
1 cup onion, chopped
1 pinch brown sugar
2 tablespoons fresh cilantro, chopped
fresh cilantro stem

Steps:

  • Place chicken in a heavy-duty, zip-top plastic bag.
  • Reserve 1 tablespoon lime juice; pour remaining juice over chicken.
  • Seal bag, and shake until chicken is well coated.
  • Marinate in refrigerator 1 hour, turning bag occasionally.
  • Combine cumin, chili powder, brown sugar, salt, and 1/8 teaspoon red pepper in a small bowl.
  • Remove chicken from marinade, discarding marinade.
  • Sprinkle chicken with cumin mixture.
  • Coat rack of a broiler pan with cooking spray.
  • Place chicken, skinned sides down, on rack; broil 8 inches from heat (with electric oven door partially opened) 25 minutes.
  • Turn chicken, and broil 15 additional minutes or until done.
  • Set chicken aside, and keep warm.
  • Coat a large nonstick skillet with cooking spray.
  • Place skillet over medium-high heat until hot.
  • Add corn, peppers and onions and remaining 1/8 teaspoon red pepper; sauté until corn is lightly browned and tender.
  • Spoon corn evenly onto individual serving plates; top each serving with chicken.
  • Drizzle evenly with reserved 1 tablespoon lime juice, and sprinkle with chopped cilantro.
  • Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 281.4, Fat 4.2, SaturatedFat 0.8, Cholesterol 75.5, Sodium 296.9, Carbohydrate 35.1, Fiber 4.2, Sugar 4, Protein 29.7

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