Description
If you have a loquat tree in your back yard or know someone who does, you’ll be trying to find something to do with them. This is a great tart and spicy way to use some up of those seemingly endless loquats. Recipe would work well with pork too. Loquats are very much a seasonal fruit. Late spring to early summer is the only time of year you can find them. Pairs very well with rice.
Ingredients
- 6 large ripe loquats, peeled and pitted
- ½ cup water
- ½ cup orange juice
- ⅓ cup brown sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon lemon pepper
- ½ teaspoon smoked paprika
- ¼ cup vinegar
- 1 tablespoon grapeseed oil
- 2 skinless, boneless chicken breast halves
Instructions
- Place loquats into a saucepan and stir in water
- orange juice
- and brown sugar until sugar is dissolved. Bring mixture to a boil.
- Stir in ground ginger
- cinnamon
- lemon pepper
- and smoked paprika; reduce heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart
- about 20 minutes
- occasionally whisking vigorously to help break up fruit.
- Stir in vinegar and simmer for 3 more minutes. Remove from heat and set aside.
- Heat grapeseed oil in a skillet over medium heat. Cook chicken breasts in hot oil until golden brown and no longer pink in the center
- 5 to 8 minutes per side. Remove chicken breasts from the skillet and cut them into bite-sized pieces.
- Return chicken pieces to the skillet and stir in 1/4 of the loquat sauce
- scraping and dissolving any browned bits of food into sauce. Serve chicken with remaining loquat sauce on the side.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 2