Recipes for you...


Baja Norte Chicken
with Peach & Chile Sals

Courtesy of
Chef Thomas Obregon
Mt Home Lodge

The heat of summer discourages spending time in a warm kitchen, so why not try a fun recipe that keeps the heat on the outdoor grill and features the wonderful sun-kissed peaches of summer...

Baja Norte Chicken with Peach & Chile Salsa
Serves 6-8

1 Tbsp ground cumin
1 1/4 cups fresh orange juice
1/4 cup olive oil
3 tsp hot chili powder, divided
8 chicken breasts, boneless (or your favorite chicken pieces)
1 - 4 oz can diced green chiles
1 cup honey
1 cup chicken broth
2 large peaches, peeled, pitted, and chopped
1 tsp minced garlic

In small bowl , whisk together the cumin , orange juice, oil and 1 tsp chili powder. Arrange chicken in large shallow glass baking dish and pour marinade over turning to coat well.

Cover and refrigerate 2+ hr or even over night, turning to marinate well.

In a sauce pan, combine the remaining 2 tsp of chili powder, chilies, honey, broth, peaches and garlic. Bring to a boil and reduce heat to a simmer, stirring occasionally until slightly thick. Set aside.

Grill chicken on a oiled rack turning and basting with the marinade, until just cooked through. Discard any remaining marinade.

Serve chicken with salsa. Accompany with steamed rice if desired and perhaps grilled fresh vegetables such as green beans, summer squash & walla walla sweet onions.

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