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February and the beginning of March are very frustrating; the weather's warm (in Santa Cruz, anyway!), but spring vegetables aren't here yet. The dinner I made tonight is a cure for that frustration - or, if you live somewhere still wintery, for the frustration of dealing with two-foot drifts of snow and frozen pipes. It's a happy, sunny meal to escape winter.
ORANGE-JICAMA SALAD
2 medium oranges, peeled, quartered, and sliced
2 c. jicama, sliced, then cut into sticks
2 green onions, sliced thinly on a diagonal
1 dash smoked paprika
1 pinch New Mexico (or other) chile powder
1 T. olive oil
juice of 1/2 lime or lemon
Toss all ingredients in a bowl and season to taste with salt and pepper. Let stand 10 minutes (long enought to cook the chicken below), to let flavors blend. Taste and adjust seasoning before serving.
CITRUS GLAZED CHICKEN BREASTS
2 boneless, skinless chicken breasts
2 cloves garlic, minced (feel free to add more)
red pepper flakes
juice of 1 lime
juice of 1 orange
3 T. chopped cilantro
Sauté chicken breasts in olive oil over medium heat until golden on both sides and cooked through (4-5 minutes per side). Put on a plate and set aside. Add garlic to the pan and cook for minute or two, until soft but not brown. Add a pinch of red pepper flakes and the citrus juices, stirring to deglaze the pan. Turn up heat to high, and cook until the liquid is reduced by half. Return the chicken to the pan along with the cilantro. Turn chicken breasts back and forth in the sauce until they are nicely coated. Serve with orange-jicama salad.
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