Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Find a Circle B Kitchen Recipe 

And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Bean and Barley Veggie Soup | Main | Lemon Tapioca Pudding Parfait »

Sauteed Chicken with Clementine Salsa

Does everyone  have a little box of Cuties or clementines on their kitchen counter right now?  We've been eating them like candy....a bowl of them on the coffee table in the living room, another bowl in the kitchen, and a stash in the fridge. They’re everywhere right now and absolutely irresistible.  I found this recipe in Bon Apetit magazine a while back and have been meaning to make it and, well, with 4,000 clementines in the house, it seemed like a good time, right?

So the clementine is the hesperidium of a variety of the mandarin orange.  I have no idea what that means, but I found it on Wikipedia.  I was just wondering if the clementine was actually a tangerine, and it turns out it’s a hybrid of sorts, the clementine being seedless.

You don’t really need to know all that to enjoy this dish though.  What we have is a nice organic, free-range chicken breast, topped with a flavorful salsa comprised of chunks of clementine, grape tomatoes, poblano chiles, basil, cilantro, lime juice, olive oil and a little red onion, the flavors of which meld into a very lovely salsa.  The juice of a few clementines are reduced to also create a sauce and it all just tastes dad-gum good together.

At the risk of sounding naggy, I must mention (once again)...DO NOT overcook your chicken breast!!  It’s certain death to any dish no matter how wonderful it’s accompanying components.  For tips on how to cook your chicken perfectly, check this out.

This salsa would also be fabulous over grilled fish or shrimp, and if you added some black beans and jalapenos, it could be a killer salsa with chips. 

Sauteed Chicken with Clementine Salsa
Printable Recipe

Adapted from Bon Apetit Magazine

4 5-ounce chicken breast halves
4 clementines, peeled, diced (about 1 cup)
1 cup cherry tomatoes, quartered
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 serrano chile, seeded, minced
2 tablespoons olive oil
1/2 cup fresh clementine juice (from about 6 clementines)

Pour 6 cups of water (for 3 or 4 breasts) in a large bowl .  Add 3 tablespoons of kosher salt and 3 tablespoons of sugar.  Whisk until the salt and sugar are dissolved and then add the chicken breasts.  Cover and refrigerate for an hour.

Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.

Remove the chicken from the brine and pat dry.  Add a drizzle of olive oil to a 12"skillet, and heat to medium high. Sprinkle the chicken with salt and pepper and lay them salted side down in the pan.  Drizzle a little more olive over the top of the breasts and sprinkle them with salt and pepper. Cook over medium high heat on the first side for about 4 minutes and then turn them.  Cook another 2 or 3 minutes and then cover the pan, remove from the heat and just let them sit covered for 15 minutes.  The residual heat will continue to cook them.

Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes.

Drizzle sauce over chicken. Spoon salsa over and serve.

Reader Comments (6)

Mmmmm, I'm craving this. I have to get a hold of some cuties this weekend!

January 8, 2010 | Unregistered Commentermarie

Hope you enjoy it, Marie. It really is wonderful. I'm going to miss the clementines when they're gone.

January 8, 2010 | Registered CommenterPatrice Berry

Hello! I am Carrie and I work with Sophia at CSR (she sent me your blog). I made this dish and it delicious and it has become one of my favorites. The taste makes me think to sunny summer days which is nice when an arctic front hits.

January 13, 2010 | Unregistered CommenterCarrie Wunsch

So glad you made this, Carrie! Isn't it good?? I agree, the freshness of this makes even a winter day seem summer-ish. Thanks for stopping in!

January 13, 2010 | Registered CommenterPatrice Berry

Hello! I just stumbled upon your recipe and I was wondering if you can make the chicken with mandarin oranges instead of clementines? I have several cans that I need to use up. Thanks!

April 24, 2012 | Unregistered CommenterKavitha Gilroy

I'm sure you could use the canned mandarins, Kavitha. You won't get quite the flavor that you would with the clementines, but the recipe would still work. I'd love to hear how it comes out!

April 24, 2012 | Registered CommenterPatrice Berry

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>