Raspberry & Orange Risotto

The day I made those Raspberry & Orange Chicken Breasts, I needed something to go with it. So I called on my Facebook friends to offer up some suggestions and rice/risotto seemed to be the popular favorite. I still had a little bit of Chambord left, so I decided finish up the bottle and use the same flavors in my side dish. I love when you have the same flavors in sides or vegetables that complement your main meal, it just ties everything together in a nice little package. This was so easy to make, was slightly sweet, but not overly so and was perfect with our chicken.


I've also started a small herb garden on my deck, as I can't grow anything in my yard (too many deer, bear, fox, coyote, etc...you name it...gotta love wildlife!). It's not very big but it suits my purpose just fine. This year I'm growing basil, cilantro, rosemary and lemon thyme. I had never seen this herb before and wanted to give it a try. You can really smell the combination of lemon and thyme in this herb and it brings out a nice, soft flavor. I've used it so far in vegetables, chicken and now rice but I bet it would also go well with seafood. 

Raspberry & Orange Risotto
1 tbsp. Butter
1 c. Arborio Rice
1 tbsp. Chambord
1/2 c. Orange Juice
1 c. Water
2 c. Low-Sodium Chicken Broth
1 tsp. Lemon Thyme, removed from stem


In a large, non-stick saute pan, melt the butter and add in the rice. Stir until the rice turns slightly brown, then add the Chambord and orange juice. Allow the liquid to evaporate, then add in the water. Again, allow the liquid to evaporate, then add in the chicken broth 1 cup at a time, allowing the liquid to evaporate after each addition. Add the lemon thyme, salt and pepper and mix well. Serves 6. 

Lemon Thyme in my mini herb garden. 

Enjoy! 

Honey Tangerine Chicken

Honey tangerines, which are also known as Murcott oranges, are only grown in the state of Florida. The actual origin of this fruit is a bit of a mystery, but what we do know about it is that is a hybrid between the tangerine and sweet orange, also known as a tangor. It is thought that a man by the name of Charles Murcott Smith is the developer of the fruit, hence its name. He was a manager of a nursery located in Bayview, Florida. Charles is believed to have created the honey tangerines in the 1920s. Also, supposedly, involved in the development of the honey tangerine are J. Ward Smith and W. T. Swindle. Another name for the honey tangerines is Murcott orange, but it’s mostly sold under the name honey tangerine. The fruit comes in various colors, but most of the time it has an orange red color and sometimes it’s more of a yellow orange. It all depends on the winter conditions that year; if it was a cold winter, they have a darker orange and during warmer months, they have a lighter, brighter yellow orange. 

The reason why the honey tangerines got their name was because of its sweet taste, perhaps the sweetest tangerine there is – usually compared to the sugar levels of the honeybell, also known as the Minneola tangelo. The juice of honey tangerines is mainly used in the kitchen for baking desserts like orange cakes. Some even put it in their salad dressing and croutons. Others put it in during the last minute of their stir fly to give it a citrusy taste. Honey tangerines are only grown in Florida between January and April. The best ones to pick are those that are a bit heavy, shiny and smooth. Those that are light may not be as juicy. Don’t buy any that have green spots or wrinkled skin. Honey tangerines are known to spoil quickly, so make sure you plan to eat them fairly quickly before getting them; don’t buy too many at a time if you don’t think they’ll be consumed in a timely manner. The average honey tangerine is small to medium in size. (Source: Citrus.com)

I had purchased a few of these tangerines and still had one left. So I decided to just cut it up and make a sauce with it. It was very good. A little on the sweet side but not overly so and it was perfect over some brown rice. 

Honey Tangerine Chicken
4-6oz. Boneless Chicken Breasts, cubed
2 tbsp. Flour
1 Honey Tangerine, peeled, segmented and cut in half
1/4 c. Honey
3/4 c. Low Sodium Chicken Broth
3/4 c. Orange Juice
1 tsp. Dill
2 tbsp. Canola Oil


In large pot or Dutch oven, heat oil and saute chicken until it is cooked through. Add flour and mix. Next, add the chicken broth, orange juice, honey, tangerine pieces and dill. Bring to a boil, then let simmer for 15 minutes. Season with salt and pepper and serve alone or over rice or noodles. Serves 4. 

Points+=9pts (assuming all of the sauce is used and divided equally into four parts)


Enjoy!


Shared on Amee's Savory Dish Fit and Fabulous Fridays on 2/3/12