Chicken Balsamico with Tomato Raisin and Macadamia Nut Salsa

Featured in the Honolulu Star-Advertiser on July 18, 2012.

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Ingredients:

Chicken Balsamico with Tomato Raisin and Macadamia Nut Salsa

Marinade:

  • 1/2 cup balsamic vinegar
  • Zest of one lemon
  • Juice of one lemon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 chili pepper or 1 teaspoon red pepper flakes
  • 1 tablespoon fresh rosemary
  • 2 cloves garlic, minced
  • 10 bone-in chicken thighs

Salsa:

  • 1 tablespoon lemon juice
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon macadamia nut oil
  • 1 tablespoon fresh chopped basil
  • 1 (8-ounce) basket grape tomatoes, halved vertically
  • 1/3 cup golden raisins
  • 1/4 cup chopped macadamia nuts
  • Salt and pepper to taste
  • Sprigs of fresh basil for garnish

Directions:

Marinade:
In a large bowl, combine all ingredients, except the chicken. In an extra-large zipper-style plastic bag, place chicken and add balsamic marinade. Lay bag flat and marinate overnight in the refrigerator. Preheat oven to 400°F. Line a baking pan with parchment paper. Place chicken on baking pan and bake for 40 to 45 minutes or until cooked.

Salsa:
In a medium bowl, combine lemon juice, balsamic vinegar, sugar, macadamia nut oil and basil. Stir in tomatoes, raisins and macadamia nuts. Season with salt and pepper. Serve chicken hot with salsa. Makes 5 servings.

Approximate Nutrient Analysis per serving (based on 5 servings and not including salsa or salt to taste):
510 calories, 34 g fat, 9 g saturated fat, 160 mg cholesterol, 230 mg sodium, 18 g carbohydrate, 1 g fiber, 15 g sugar, 33 g protein

Approximate Nutrient Analysis per serving (salsa only; based on 5 servings and not including salt to taste):
110 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 25 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g sugar, 1 g protein  

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