Mohave Chicken Recipes

MOHAVE CHICKEN

Steps:

• Set oven for 400 degrees.
• Put a sauté pan over med-high heat with the clarified butter to get hot.
• Sprinkle the cumin liberally onto both sides of the chicken.
• Once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
• Remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
• Set the sauté pan and back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
• Sauté the red and green bell peppers.
• When the peppers are browned, add the white wine to the pan. This will de-glaze the pan. Reduce by half.
• Add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
• Check the chicken and make sure there is no pink showing. Set aside.
• Mix the corn starch and cold water in a bowl and stir this mixture into the sauce, while it's simmering. When stirred in, your sauce will begin to thicken into a glaze.
• Add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
• Serve over rice and pour the sauce liberally over the top. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.

MOJAVE MADRAS

Steps:

• To an ice filled pint glass, combine all the ingredients, except the lime wedge. Shake quickly and pour into a serving glass. Garnish with a lime wedge and serve.

CHICKEN & VEGETABLES WITH MUSTARD-HERB SAUCE

Steps:

• In a 5- or 6-qt. slow cooker, place the potatoes, parsnips, leeks, carrots and chicken; pour soup over top. Cover and cook on low for 6-8 hours or until chicken is tender., Remove chicken and vegetables; cover and keep warm. Stir the parsley, dill and mustard into cooking juices; serve with chicken and vegetables.