Created this dish for my friends Jim and Gloria Zion with Whicked Bourbon Whiskey. Enjoy !
PISTACHIO ORANGE GINGER BOURBON CHICKEN
6 boneless, skinless chicken thighs
½ cup Wicked Harvest Bourbon
1/3 cup soy sauce
3 TBS. light brown sugar
2 tsp. fresh chopped ginger
1 TBS. sesame oil
juice from 2 fresh oranges
½ tsp. crushed red chili peppers
4 cloves chopped fresh garlic
2 TBS. seasoned rice vinegar
1/3 cup toasted chopped Pistachios
fresh orange segments (rind removed from one orange)
1/3 cup sesame oil
1/3 cup vegetable oil
½ cup corn starch
Thoroughly mix all the marinade ingredients together in a stainless-steel bowl. Hold on side. Place the chicken thighs between two sheets of saran and pound slightly (not too flat). Take one fourth of the marinade mixture and hold on side for sauce. Place chicken thighs in the remaining marinade and refrigerate for 1 ½ hours. Place both oils in large sauté pan and bring up the temperature. Remove chicken thighs from marinade, dredge in corn starch and pan fry until brown and cooked through. Discard the marinade the chicken was in. Take the reserved marinade, place in a sauce pan, bring it to a boil and thicken with a corn starch slurry (couple of TBS. corn starch with a couple of TBS. water). Add to boiling marinade gradually until it slightly thickens and looks like a glaze. NOTE: May not use all the slurry. Hold on side. SERVICE: Cut thighs into strips and arrange on a service plate. Ladle heated glaze over the top, add toasted chopped Pistachios and the fresh orange segments. Garnish with fresh zest of orange.
Chef’s Note: Sticky rice or Chinese noodles are a great accompaniment for this dish.
WICKED HARVEST BOURBON GLAZE
2 oz. butter
3 Tbs. light brown sugar
¼ Cup Wicked Harvest Bourbon
3 Tbs. quality Maple Syrup
Place all ingredients in a sauce pan and cook over medium fire to start and reduce heat after ingredients are dissolved. Let simmer approximately five minutes until consistency is that of melted caramels. Do not overcook and do not use to high of heat. Syrup can be used for a variety of applications: pancakes, French toast, glaze for chicken, pork, custards, ice cream etc. A variety of chopped nuts, raisins, fruits, citrus can also be added to the base glaze. Because the bourbon has a slight Pistachio flavor, chopped Pistachio nuts are a natural add on to this glaze. Have fun with it. I am sure you will come up with some creative uses.
This recipe goes with the previous posting for the frozen custard.
My friends, Jim and Gloria Zion, of Velvetree Foods have created a first-in-world Pistachio finished Bourbon called Wicked Harvest. It is incredibly delicious and a joy to cook with, adding a subtle flavor of true Kentucky Bourbon along with a delectable pistachio flavor.
2 cups half and half
3 beaten eggs
¾ cup sugar
pinch of salt
2 tsps. Vanilla Extract
2 Tbs. Wicked Harvest Bourbon
1 cup heavy cream whipped
½ cup chopped Pistachio Nuts
Mix eggs sugar and salt in a stainless-steel bowl. Heat half and half in a sauce pan. Place stainless bowl with egg mixture over a sauce pan with boiling water to create a double boiler. Gradually stir in the heated half and half whisking constantly until mixture thickens and coats a metal spoon. NOTE: This should take approximately eight to ten minutes. Do not overcook or you will end up with a curdled product. Remove from heat and cool. After cooling, fold in the whip cream, flavoring and bourbon. NOTE: Optional — add a couple of drops of green food coloring to create a Pistachio green. Pistachios can be added now and incorporated into the custard or used with the glaze (refer to Wicked Bourbon Glaze) to top the custard as a garnish after it is frozen. Pour custard into Soufflé Cups or suitable containers and freeze until firm. Makes approximately six servings.
Chef’s Note: This dessert dish can also be served unfrozen as a custard similar to Panna Cotta.