Ignore the notion that 2 oranges will get you 1/2c of juice - unless they're the largest Satsuma ever. I ended up having to pull 8 from my tree. I found the orange flavor came through the Tapenade just fine, playing in and out of prominence in a lovely way. I could only find 1lb chicken breasts on the bone, so used my leave-in thermometer and let it cook as long as it needed. I think it was closer to 35 mins. Served with brown rice, orange wedges, and a bottle of Chenin Blanc (local stores were distressingly out of the recommended Viognier, as was my cellar). It worked quite well as a substitute!
Oven-Roasted Chicken Breasts with Satsuma Tapenade
Satsuma flavor brightens a classic olive-and-caper mixture in this simple dinner dish. We use kalamata olives, but niçoise would work nicely as well. The tapenade would also be good atop crostini.
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- Calories: 279
- Calories from fat: 30%
- Fat: 9.3g
- Saturated fat: 1.6g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 1.2g
- Protein: 42.8g
- Carbohydrate: 4.1g
- Fiber: 0.9g
- Cholesterol: 106mg
- Iron: 2.2mg
- Sodium: 514mg
- Calcium: 51mg
- 1/2 cup fresh satsuma orange juice (about 2 satsumas)
- 1 cup pitted kalamata olives
- 1 tablespoon capers
- 2 teaspoons grated satsuma orange rind
- 2 garlic cloves, minced
- 2 anchovy fillets, drained
- 2 tablespoons extra-virgin olive oil, divided
- 6 (8-ounce) bone-in chicken breast halves, skinned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Satsuma orange wedges (optional)
- Flat-leaf parsley sprigs (optional)
- 1. Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 tablespoon oil; process until well blended.
- 2. Preheat oven to 425°.
- 3. Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned. Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves. Bake at 425° for 15 minutes or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.
- Wine note: If you haven't tried the white grape varietal viognier, now is the time. The bright, exotic orange flavor in this dish is enhanced by a viognier's citrusy floral and exotic qualities. A terrific, lively one is Yalumba's Viognier 2007 from Eden Valley, Australia ($12). —Karen MacNeil
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