Apple cranberry chicken

[novapsyche]

Okay, this turned out, but it could have been better. It needs some zing, and I'm not sure how to effect that. I'm open to suggestions.

1/4 cup teriyaki sauce
2 oz. crushed or chunked pineapple, w/juice
2 tbsp honey
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 tsp ground ginger
dash paprika
2 tbsp oil
1/4 cup onion, diced
1/2 cup orange pepper, diced
1 medium apple (tart), diced
1/2 cup dried cranberries
3 to 4 boneless chicken breasts (1.5-2 lbs)

Combine teriyaki sauce, pineapple with juice, honey, and spices in medium bowl or casserole dish. Layer chicken into marinade, then puncture with fork. Refrigerate for at least two hours. Combine onion, pepper, apple and cranberries; set aside.

Heat oil in large skillet. Pour chicken and marinade into skillet; cook for about five minutes. Add apple mixture; heat until chicken cooked through.

Serve over rice.

I'm new to this cooking thing.

I used to hate the idea of combining sweet with meat, but as I've gotten older, this has become a fascination.

This turned out well, but it needs to be tarter. I used McIntosh apples; I thought about Granny Smiths, and now I think I should have gone with my first thought. As far as spices are concerned, I'm not sure what would work well with chicken.

Maybe I just needed to add some shallots.

Ideas? I'm looking for sharp, tangy, zing!

Comments

[cat-paw.livejournal.com]

Maybe try a bit of apple cider vinegar?

That way, if the apples aren't tart enough, you still get a zing.

~A~

[novapsyche.livejournal.com]

I was thinking about that. Thanks for the input.

[sarahmichigan.livejournal.com]

I'm not much for advice about meat, but lemon zest in with the apples (and I think Granny Smiths are a great idea) would probably give it some zing.

[novapsyche.livejournal.com]

I was wondering whether lemon would go well with the flavors already present (honey, in particular). I know that netmouse recently made a dish that utilized orange zest--I think that might complement the pineapple better.

Still, I wouldn't know how much to use.

[airsucker.livejournal.com]

I would say switch to fresh ginger, then maybe try a bit of cumin or a bit of hot pepper. I have found that there's something to sweet with heat. If you're not up for heat, then cumin should add a little something without making it to hot to eat.

If you want to do vinegar, I'd recommend balsemic. It lends itself to sweet.

After all that, if it doesn't do the trick, omit the balsemic and add a few drops of That fish sauce. It sounds wierd, but just a few drops can really add that little extra something to a dish and it only takes a few drops. Its not something that you can say is in a dish by tasting it and it won't make it fishy.

[novapsyche.livejournal.com]

I'm certainly open to using fresh ginger, although I guess I would save that to go with the apple mixture?

I'm quite unfamiliar with cumin. What other dishes is it used in? Also, I have very little experience with balsamic vinegar.

I did think about adding cayenne pepper, but I didn't want to make it too hot. If I did, what would you recommend? 1/8 tsp?

[airsucker.livejournal.com]

I'd put in the ginger early on. It can stand cooking and will infuse the rest of the food with gingery goodness.

Cumin is often in chili and curry. Its aromatic and isn't hot, so it can add some depth to the dish without making you run for the firhose. Try a little and you can always increase it later.

For cayenne, and 1/8th is a good place to start. You can always add more next time. I'd add it later in the dish. Cooking it will enhance the heat.

[mehinda.livejournal.com]

Curry powder. It almost always makes sweet/savory dishes better. If not that then definitely some sage and ginger (preferably fresh).

[novapsyche.livejournal.com]

I'm not a fan of curry. Just not a taste I've cultivated.

I was thinking about sage, but I don't have a handle of what types of dishes it normally goes in. I guess I need to do more research and experimentation.

For the record, I HEART ginger. It's one of the reasons I used an entire teaspoon in the marinade.