This recipe for pear and grapefruit glazed chicken has the 4 out to 5 taste I love the most. Sweet, salty, spicy, and sour. The 5th taste is chocolate, but I guess you can't have everything.
Pear and Grapefruit Glazed Chickenfor one small or med (free rage Irish) Chicken
2 large (4 small) soft pears pealed, cored and chopped
1 large grapefruit (juice for glaze, peal for inside the chicken)
1/4 cup soy sauce (I use Korean soup sauce which is lighter)
1/4 cup sugar
1/2 tsp of dried Korean hot pepper
1 tsp balsamic vinegar
1 tsp fresh thyme
2 bay leaves
1 chicken
Place the pears, grapefruit juice, soy sauce, sugar, vinegar, spices and herbs in a small pot. Add water to cover the pears and bing to a boil. Lower the heat and cook for 30min (or watch the pot and let boil for 15 min). The pears should be very soft and easy to mash and half of the water gone. Take off the heat, let cool and mash/blend.
Turn your oven on 220c or the hottest it will go!Wash the chicken and place the jucied grapefruit peel inside the chicken. Place the Chicken in an oven safe pan and glaze. Clover with foil and bake for 2 hours, turning and basting every 30min. Chicken is done when the skin is dark, juices are clear and the meat is almost falling off the bone.
Saeid loves this chicken and I think its great too. We had our yummy chicken with German potato dumplings.
This recipe has some strange ingredients, like some thing you would find in a basket on the TV show Chopped, but it sounds fantastic. The glaze is beautiful.
ReplyDeleteIt is like a Chopped basket. This was the second time I made the recipe but the 1st time I just wanted to use up some pears and started thinking about a Korean recipe that uses Asian pears. I didn't think Saeid would like it, but he asked me to make it again and post it. Try it next time you have a frig of old pears (I know it happens every fall).
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