You’re gonna …

You’re gonna want to make this! Really! I don’t usually say that about my own recipes, bragging is not flattering.  But really, you have to make this… it’s that good!

The creation of this recipe comes from all sides. First, I was digging through and cleaning out cupboards and freezers and I came across this Pineapple-Ginger Sauce I made a year ago in February.  A year ago! Oh my, this must be used now! Second, I need to make a meal for dear and long-time family friends who just suffered a devastating loss. I want it to be something other than the standard casserole that loving friends and family provide in such a heartbreaking situation.  Not that there is anything wrong with casseroles, but something different and fresh is always nice.  Next, my friend and the mother of this wonderful family, is gluten-free.  And lastly, it needs to be something I can make partially ahead and that travels well.  That’s quite a lot to ask of one dinner, but this fits the bill.

Please take care to notice that about half of the ingredients listed here say “divided” at the end.  That is because portions of each are used in the marinade for the chicken and the remaining portions in the sauce. It is easiest to just chop and measure everything at once, and divide as you go. I also suggest that immediately after making the marinade, make the sauce and then refrigerate the sauce to be reheated later.  This cuts down on clean-up and on confusion. Secondly, take note that the chicken needs to marinate for at least 8 hours, so the day ahead is really best.

Also, I’m certainly not assuming you have the Pineapple-Ginger Sauce on hand or want to have to make it before you can make this delicious and rather exotic chicken dish. Instead, you may substitute canned pineapple. If you do decide to make the sauce first, CLICK HERE to get to that recipe.

Pineapple-Ginger Chicken Breasts with Cilantro Pineapple-Ginger Cream Sauce

1 tablespoon whole cumin seed
2 1/2 cups Pineapple-Ginger Sauce (or a 20-ounce can of pineapple tidbits), divided
7 garlic cloves, peeled and minced; divided
1 chipotle pepper packed in adobo sauce, finely minced; divided
2 large cilantro bunches, leaves, and tender stems coarsely chopped; divided
3/4 cup gluten-free or regular soy sauce, divided
1/2 cup brown sugar
4 tablespoons peeled and chopped fresh ginger root, divided
4 tablespoons olive oil, divided
2 tablespoons unsalted butter
1/2 cup whipping cream
Freshly ground black pepper
8 boneless skinless chicken breast halves

6 cups cooked brown or jasmine rice

Stir cumin seeds in a small skillet over medium-high heat until the seeds just begin to smoke, pop, and become fragrant; about 2 minutes. Grind finely in a spice mill.  Set aside.

In a blender or food processor, place 2 cups of the pineapple-ginger sauce, half of the minced garlic, half of the minced chipotle, half of the chopped cilantro, 1/2 cup of the soy sauce, brown sugar, half of the chopped ginger root, 2 teaspoons of the ground cumin, and 2 tablespoons of the olive oil.  Use the pulse or chop button and process the mixture until is not quite smooth, still a little chunky.

Pour into a large zip-lock bag. Add chicken breasts to the bag, seal, and turn the bag several times to coat the chicken.

Refrigerate for at least 8 hours or up to overnight, turning over the bag several times.

For the sauce, melt butter in a large saucepan, add remaining garlic, remaining ginger root, remaining chipotle, and remaining ground cumin and sauté until fragrant, about 3 minutes.

Add remaining 1/4 cup soy sauce and the remaining chopped cilantro and stir for 2 minutes or until cilantro wilts.

Transfer the mixture to a blender or food processor and add the cream and the remaining 1/2 cup pineapple-ginger sauce, then puree. Return to saucepan and set aside. (If making more than 1 hour ahead, cover and refrigerate.)

After the chicken is finished marinating, preheat the oven to 400 degrees.  Line a large baking sheet with foil. Remove chicken from marinade and place on a sheet pan or plate and season both sides with freshly ground black pepper.  Reserve marinade.

Heat a large skillet over medium-high heat, add 1 tablespoon of the remaining olive oil and add 4 of the chicken breasts to the pan. Sear chicken until golden brown, about 4 minutes. Turn chicken and sear 4 minutes on the second side.

Transfer to the prepared baking sheet.  Add the last tablespoon of olive oil to the skillet and sear the remaining 4 breasts, transfer to the baking sheet.

Baste the breasts on the topside with the reserved marinade and bake in the oven for 3 minutes. Turn breasts over and baste the top, return to the oven for about 3 to 4 minutes, or until an instant-read meat thermometer registers 165 degrees inserted into the thickest part of one of the pieces of chicken.  Discard the remaining marinade.

Remove chicken from the oven, cover loosely with foil, and let rest for 5 minutes before slicing on the diagonal.  Reheat sauce over low heat.

Serve the chicken alongside a mound of freshly cooked hot brown or jasmine rice with the cilantro cream sauce drizzled over the top.

Serves 8