Ingredients
4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
8 tsp oil, olive, divided
4 tsp cajun seasoning
1/4 cup onion, red, finely chopped
1 tsp ginger, minced
1/4 cup vinegar, white wine
1/4 cup jelly, jalapeno, red, - pepper
1/2 cup broth, chicken
1 pepper, red, jalapeno
1 pepper, green, jalapeno
Directions
Brush each chicken breast with 1 teaspoon of olive oil; sprinkle
each portion with 1 teaspoon of Cajun seasoning; set aside.
In a large non-stick frypan, place the remaining olive oil, and
heat over medium flame.
Add chicken and cook, turning, for about 10 minutes or until the
chicken is brown on all sides. Remove the chicken and keep warm.
To the same frypan, add the onion, and cook for 3 minutes or
until the onion is slightly tender. Add ginger root during the last
minute of cooking.
Next, stir in the vinegar; increase heat if necessary and boil
until vinegar almost evaporates.
Add pepper jelly and cook until the jelly melts.
Add broth to the pan; return the chicken to the pan and cook,
turning, about 5 minutes or until sauce is reduced and chicken is
glazed.
Arrange the cooked chicken on a serving platter and pour the
remaining sauce over it.
Garnish with Jalapeno peppers.
Cook: Julie P. Dematteo, Clementon, New Jersey
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 4 servings
Pepper Jelly Ginger-Glazed Chicken Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Poultry; Sauce
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the far past, in fact as far back as the ancient Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient records were just very simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of his times made use of a good variety of spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Closer to modern times, there were some recipe books published in the 1300s ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are not about the spicy food that is popular today, but rather descriptions of the types of meals cooked for the upper classes of the period. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from middle-east cuisine, including spices such as basil and coriander. These new foods and spices led to an increase in books on cooking, many of which are now in academic collections. By the time we get to the twentieth century, cookery publications were in great demand, as a result of higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Pepper Jelly Ginger Glazed Chicken recipe.
