Ingredients

Directions

Press the chicken breasts flat with your hand or a kitchen hammer. Add to the marinade for at least 30 minutes but no more than 45 minutes. Then sear the chicken in a hot non-stick pan.

To make the ginger rice, combine 1 Tbl. minced ginger root, 1 1/2 tsp. zest from the tangerines, 1 can chicken broth and 1/4 tsp. salt. Bring to a boil, then reduce heat to low and add rice. Cover and cook for 15 minutes.

To make a chutney that covers the chicken, pour 1/2 cup white wine vinegar in a saute pan over medium heat. Stir in 1/2 to 3/4 cup brown sugar. Add 1 Tbl. minced ginger root and 1/4 cup red onion. The sauce will come to a boil and thicken. Add the golden raisins and 1 cup each of diced pineapple and diced mango. Turn off the heat and add 1 banana cut into 1/2" pieces. Toss together and serve warm.

To make the salad dressing, squeeze a tangerine through a strainer into a blender. Add 1/4 cup white wine vinegar, 6 Tbl. sugar, 1/2 tsp. salt and 1 1/2 tsp. black pepper. Blend until the sugar dissolves, then add 1 cup canola oil. Blend again and shake well before serving.

To make the salad, combine the Bibb lettuce, 1/4 cup thinly sliced red onion, diced celery and 4 oz. of the dressing. Top with 1/4 to 1/2 cup each of diced pineapple and diced mango.

Finally for dessert: remove the skin from 2 bananas and cut in half. Roll banana in sugar. Brush a beaten egg along the edges of a springroll wrapper. Place the banana in the middle and roll up the edges. Fry in hot canola or vegetable oil until the outside turns brown. Then roll the cooked springrolls in a mixture of sugar and cinnamon for extra flavor.

You can make a caramel sauce for dipping the springrolls by heating 3/4 cup sugar and 2 Tbl. water in a saucepan. Keep stirring with a whisk and after 4-5 minutes the mixture turns light brown. Add a pinch of salt and a pint of whipping cream and keep stirring. Serves 4.

Recipe from John Howie, Seastar

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