All-Clad Sale - 50% OFF!  While supplies last...

Rum Glazed Chicken with Jicama, Navel Orange Slaw
Main Courses
Date: March 31, 2016
  • 1 cup dark rum
  • ½ cup lime juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 4 garlic cloves, minced
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoon fresh ginger, minced
  • 2 teaspoons allspice
  • ¾ teaspoon cinnamon
  • 1⁄4 teaspoon clove
  • 1 teaspoon black pepper
  • 3 boneless skinless chicken breast, cubed 1-1/2 in
  • 1 pound jicama
  • 1 medium lime
  • 2 medium oranges, and the zest
  • 1 medium red bell pepper
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 medium jalapeño, stemmed and finely chopped
  • Kosher salt and Freshly ground black pepper
Preparation Steps:
  1. Combine all of the ingredients for the marinade into a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes.
  2. Stir in 1/8 tsp. salt and remove from the heat. Let cool to room temperature.
  3. In 2 medium bowl or food storage bags place the chicken. Reserve 1/3 of the marinade for basting then equally pour the remaining in with the chicken.
  4. Place in the refrigerator for 4- 8 hours. Turning the bag once or twice.
  5. Remove the chicken from the bag.
  6. Thread the chicken, four 12-inch metal skewers or wood.
  7. Get a grill pan hot medium-high heat.
  8. Place the skewers on the grill for about 2 minutes.
  9. Turnover and grill other side, baste reserved glaze and cook for another 2 minutes. Remove from heat and transfer to a warm plate and let rest for 2-3 minutes.
  10. Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
  11. Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
  12. Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
  13. Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface.
  14. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments Repeat with segmenting the second orange
  15. Add the bell pepper and cilantro and stir to combine.
  16. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.

Make this at least 1-2 hours ahead to let the flavors marry

Yield: 4 Servings

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”