Achiote Chicken with Clementine Sauce

Achiote Chicken with Clementine Sauce

adapted from Bon Appetit April 2006

Achiote paste is a mixture of crushed achiote seed, vinegar, salt, garlic and spices which is typically formed into a small block. You can buy it premade like I did from Amazon or a local Latin market. If you are feeling adventurous you can try making your own which I will try next time.

If you don't have clementines, you can use tangerines, mandarin oranges or navel oranges for this dish.

served with Black Bean Cauliflower Rice

Makes 2 servings                                                    2 WW Blue points / serving

1 Tbsp. achiote paste

1/2 Tbsp. sugar substitute

1/2 Tbsp. red wine vinegar

1/2 Tbsp. grated clementine peel

1 garlic clove

1/2 tsp. ground cumin

1/4 tsp. cinnamon

up to 3 Tbsp. water

Cooking spray

1/2 cup fresh clementine juice, divided (from about 5 clementines)

1. Blend the achiote paste, sugar substitute, vinegar, peel, garlic, cumin and cinnamon in a small processor. Add a little water at a time until a smooth paste forms.
2. Spread the paste over the chicken and marinate covered in the refrigerator for a few hours.
3. In a skillet coated with cooking spray, cook the chicken until browned for about 2 minutes per side.
4. Add 1/4 cup of the juice to the skillet and cook the chicken covered for about 3 minutes.
5. Flip the chicken and continue cooing for about 3-4 minutes or until cooked through.
6. Remove the chicken from the pan and set aside.
7. Add the remaining 1/4 cup of juice to the pan and cook whisking up the browned bits from the bottom of the pan until the sauce thickens, about 2 minutes.
8. To serve, spoon the sauce over the chicken.

Enjoy! 

Pineapple-Mango Salad

Pineapple-Mango Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

Makes 2 servings                                            0 WW Blue points / serving

1 cup pineapple chunks, canned or fresh

1/2 cup cubed mango

1/4 cup red bell pepper, chopped

1 clementine

1 Tbsp. finely chopped jalapeno

1 tsp. sugar substitute

1. Place the pineapple, mango, and bell pepper in a bowl and set aside.
2. Grate 1/2 tsp. rind from the clementine. Add to the bowl.
3. Peel the clementine and cut out the sections; add to the bowl.
4. Squeeze out 1 Tbsp. of juice from the membranes; add to the bowl.
5. Add the jalapeno and sugar substitute to the bowl.
6. Toss gently before serving.

Enjoy!