Sweet and fruity, this succulent summer dish is one of the easier meals I make, and with absolutely no hint of spicy or peppers, one of the only low-temperature poultry dishes you’ll find me enjoying. Excellent aside fresh veggies and cous-cous or rice (brown is best, but whatever).
2 lbs boneless chicken
1 pineapple (cored, juice retained)
2 large oranges
2 sticks of cinnamon
4 whole cloves (optional)
1 tbsp ground cinnamon (fresh preferred but pre-ground okee dokee)
Squeeze juice from one (1) orange, into reserved pineapple juice, and ground cinnamon… Mix. If less than a cup of liquid, add water to make a full cup. If there’s more, that’s great- add it all. Add chicken and juice medley to medium-smallish pan (just large enough for chicken to cover), cook covered over medium or medium-low heat until boiling. While this is going on, chop up the pineapple into bite-sized pieces, peel and split the remaining one (1) orange into its perforated parts. Once boiling, reduce temperature to a simmer, add cinnamon sticks and cloves (optional), and allow to simmer (covered) slowly until chicken is done, ~25 minutes, flipping chicken occasionally. When done, remove and discard cinnamon sticks, serve surrounded with pineapple and orange pieces.
Serves 4, hopefully. Prep time ~15 minutes (not counting pineapple coring, which is an art). Cook time ~30 minutes.
I quiet like the addition of ginger in meat dishes with fruit. Regarding presentation, this would look fantastic served right atop a wide bowl of white rice.