Zing Factor

Mon., Oct. 5, 2009

Playing with flavors today for something a little different.

Ugh, sorry agoin for the awful picture. This was under plenty of light; I really need a new camera!

Anyway, waht you see here are carrots, a rice mix with brown, texmati, wild, and red rices in it (kind of a splurge over a bag of single color rice, but I wanted something fun), and grilled chicken with hot and sour orange-ginger-paprika sauce. Rough sauce recipe:

• The juice and zest of one orange or a little more (I used half a fresh orange and some bottled juice). 
• About an inch of ginger, grated.
• About 1/4 C of white wine.
• A tablespoon of paprika.
• A pinch of dried red pepper.
• 1-2 tsp brown sugar.

I first marinated the chicken in the ginger, wine, and orange for about 20 minutes or so, then while the chicken was grilling put the marinade and the other ingredients into a pot and boiled them until they were a nice thick consistancy, tasting for seasoning as I went along. I daubed it onto the chicken (as you can see in the picture) and kind of smeared it on like barbeque sauce; as it's quite strong, I think it would be good for dipping as well if you wanted to control the zing factor a little more. This was enough sauce for two portions like the one in the photo.

The rice was really yummy, by the way.