Mango-Chipotle-Agave Chicken (2012 - Week 18)

Week 18 Featured Ingredient:  Agave Nectar

Happy Cinco de Mayo!
I went Agave Nectar crazy this week.  I saw it in the baking aisle of the grocery store and decided to use it this week since most Agave nectar is produced in Mexico and today is Cinco de Mayo.  Agave nectar is a liquid sweetener that comes from the Agave plant.   Anyway, here are my Cinco de Mayo recipes.... enjoy!!

Mango-Chipotle-Agave Chicken 

(on Cilantro-Lime Rice and Cumin Black Beans)

Ingredients:
Chicken breasts, boneless, skinless
mango, cut into strips
rice
cilantro, chopped
lime juice
black beans, rinsed and drained
ground cumin
 
Marinade Ingredients:
1-2 cups chopped mango
1 cup mango juice (I used Tropicana Orange-Mango juice)
2 tablespoons amber agave nectar
1 cup fresh cilantro
1 shallot, chopped
4 cloves garlic, minced
3 chipotle peppers in adobo sauce (add an extra if you like lots of heat)
1 tablespoon adobo sauce
2 tablespoons lemon juice
2 tablespoons rice wine vinegar
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper


Directions:
Throw all the marinade ingredients into a blender and puree it.  Reserve half the mixture, and pour remaining half into a large resealable plastic bag and put chicken breasts in the bag and massage until chicken is coated well.  Refrigerate and let marinate for at least 6-8 hours.

Remove chicken from bag and sear breasts in large skillet on medium-high heat for 2-4 minutes per side, depending on thickness of breasts (internal temperature of 160ºF).  Pour reserved mixture over chicken and let reduce in pan to get a nice sauce, occasionally basting chicken.

Cook the rice according to package directions and toss with chopped cilantro and lime juice (I have no idea how much I used... I just squeezed whatever I felt like).   Cook the black beans and stir some ground cumin in with them. Place rice and beans on plate, top with chicken and sauce, and garnish with mango slices.  Enjoy!

Mexican Churro Balls with Agave Nectar Caramel Sauce

Ingredients:
1 cup water
1/3 cup butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup flour (Note: I ended up using over 2 cups flour to make this batter work at all!)
4 eggs
canola oil, for frying
1/2 cup sugar
1/2 teaspoon cinnamon (I used Penzeys Ceylon Cinnamon)

Caramel Sauce:
1&1/2 cups Agave nectar
1/2 cup heavy whipping cream
2 tablespoons butter
pinch sea salt

Directions:
To make donuts, in a medium saucepan, heat water, butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble.  Add the flour all at once and stir briskly with a wooden spoon until well mixed. Remove from the heat and add eggs, one at a time, beating well with spoon after each.  The dough should look soft and glossy and retain a "hook" shape when the spoon is pulled from the dough.

Pour 1 to 2" of oil into a deep heavy skillet or pot.  Heat over medium heat.  Pipe dough (for crullers) or drop by spoonful (for balls) into the oil.  Don't overcrowd.  Fry, turning once, until golden brown.  Drain on paper towels.   Mix the sugar and cinnamon together and place in paper bag.  Drop a few donuts in bag and shake until coated.

For caramel sauce, mix all ingredients in saucepan over medium-high heat.  Cook 10-15 minutes, stirring occasionally.  For a thinner sauce, add more cream.  Serve.  Store sauce in fridge.

Agave Mint Limeade

Ingredients:
1/2 cup lime juice
2 tablespoons fresh mint leaves, crushed
2 tablespoons agave nectar
5 cups water
crushed ice

Directions:
Combine lime juice and mint leaves in blender.  Add agave nectar and water and stir.  Chill and serve with ice.