Apple Blossom Pie by Kate McGhie

Author:Kate McGhie
Language: eng
Format: epub
Publisher: Allen & Unwin

CHICKEN WITH KUMQUATS

Chicken with Kumquats

With a flavour reminiscent of orange and tangerine it puzzles me why kumquats are an oft-overlooked fruit in cooking. With its thick spongy skin it is surprisingly sweet with just a hint of bitter and the pulp is intensely sour. That is why the whole fruit should be eaten as the skin and flesh complement each other and why they are ideal to team with meat. The seeds are not a bother as I halve the fruit and remove the seeds before using. They harmonise superbly in this very simple chicken dish.

g

start to finish : 11/4 hours serves : 4

2 tablespoons olive oil

3 chicken breasts (about 300g/101/2 oz each), bone in, skin on

8 small garlic cloves, peeled

2 shallots, chopped

1/2 cup (125 ml/4 fl oz) lemon juice

1 cup (250 ml/9 fl oz) chicken stock

300 g (101/2 oz) kumquats, thinly sliced

3 tablespoons caster (superfine) sugar

1/2 cup (125 ml/4 fl oz) water

salt flakes and freshly ground white pepper

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