Sunday, December 17, 2006

Pan Seared Chicken Breasts with Kumquat Jam

The farmers market had lots of great looking seasonal vegetables today, but most exciting was the kumquats. I haven't cooked before with them so this was an experiment, but the tart flavor of the kumquat "jam" did a lot for the sometimes pedestrian boneless skinless chicken breast.

Pan Seared Chicken Breasts with Kumquat Jam:
(serves 2)

2 boneless skinless chicken breasts
Salt and pepper to taste
1 tbs olive oil
1 tbs butter

For the kumquat jam:
8-10 ripe kumquats
1 c organge juice
1 tbs honey
1 tsp salt

Chop and seed kumquats, mix with other ingredients and simmer over medium heat until fruit is softened and sauce is reduced to desired thickness (about 20-30 minutes).

Meanwhile, preheat oven to 400. Season chicken breasts with salt and pepper and sear over high heat in a saute pan with butter and oil. Once both sides are seared, place in a baking dish and finish in the oven. To serve, plate chicken and spoon jam over the top. Pass remaining jam at table.


Anonymous said...

Way to experiment with the unknown.

Kirsten said...

Thanks Peabody! Amazingly, the boyfriend ate the kumquats and the parsnips. :)

Anonymous said...

Oh wow... what an interesting combo. This looks good!

ByTheBay said...

That looks incredible! I have never had a kumquat but I can tell that dish would be very tasty. Might be time to pick some kumquats up at the farmer's market...

Kirsten said...

Thanks Kristen!

BytheBay, thank you! I saw the little things at the farmers market and was so taken by their cuteness and delicious smell that I had to invent something to do with them. Now I'll grab them whenever I see them.

Anonymous said...

I may be mistaken, but I believe what you used in this dish are loquats. Kumquats look like little oval shaped oranges and they are sour on the inside, but the peel is sweet. They make a great marmalade. This looks really good, but I do believe those are loquats you used.

Kirsten said...

Hi Kimbrah,

You may be right. The farmer's market where I got them said they were kumquats, but I will say that English was not their first language and often then had to ask another person working what the English traslation was, so it could have been a mistake or translation issue.

I hadn't seen either before, so would not have been able to tell the difference. When I compare pictures of both, I can see a resemblence...though I am leaning toward loquat.

Thanks much for your comment!

Kirsten said...

Hmmm, another point is that the things I had did NOT have any visible seeds, and photos I am seeing of loquats have brown seeds.

Anyone have any idea? Has anyone seen both and could offer a comparison?

Anonymous said...

You know what, now that I look at them again, they kind of look like guavas. I know that guavas don't have noticeable seeds, but loquats do have big brown seeds. The latest post that you put up with pictures are definitely kumquats. We had a tree growing up. Hope that helps some.

Kirsten said...

Thanks Kimbrah!

Now that I have REAL kumquats, I know these weren't. Guava is a good idea - I hadn't thought of that.

That's what I get for shopping at a farmer's market where no one speaks English and my Spanish vocabulary just isn't what it used to be - wrong fruit identification! :)

Coffee and Vanilla said...


I'm hosting AFAM - kumquats this month, today is the last day and I would love to have this recipe as your entry.

Thank you, Margot

Claire said...

I made this with real kumquats before I read the comments are realized you had likely used guavas and not kumquats. I needed to add some extra sugar, but otherwise, it was pretty good

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