Califonia Bountiful
Main Dish

Roasted breast of chicken with Pixie tangerine, lavender honey and chipotle glaze

By Jamie West, Ojai Valley Inn & Spa, Ojai

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2 cups fresh tangerine juice
1/4 cup lavender honey from Ojai (or regular honey with lavender added)
1/4 cup orange marmalade
2 tbsp. finely grated tangerine zest
2 tsp. minced chipotle chiles in adobo sauce (see note)

1 cup fresh tangerine juice
1/3 cup chopped fresh parsley
1/3 cup chopped fresh cilantro
3 tbsp. chopped fresh thyme
3 tbsp. minced peeled fresh ginger
2 tbsp. olive oil
2 tbsp. finely grated tangerine zest
1 tsp. coarse kosher salt
4 chicken breasts, skin on


For glaze: Boil juice, honey and marmalade in a heavy medium saucepan until reduced to about 3/4 cup, about 20 minutes. Mix in zest and chiles.

For chicken: Mix together all of the ingredients in a non-reactive bowl (such as glass or stainless steel). Cover and chill chicken with marinade for about 12 hours.

To grill: Prepare barbecue to medium-high heat. Remove chicken from marinade; discard marinade. Season chicken lightly with salt. Grill chicken until cooked through, about 20 minutes, turning and repositioning occasionally for even cooking. When chicken is done, brush all over with glaze. Grill another minute or two on each side. Transfer chicken to a platter.

To serve: Place chicken on a serving plate with mashed or roasted potatoes and your favorite vegetables. Brush with glaze and garnish with lavender and tangerine segments as desired.

Note: Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores and Latin markets.

Serves 4

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