It's clementine season again and these gorgeous little cuties are in every grocery store. The clementine is a sweet California mandarin harvested only in December. Mandarins are not just "mini oranges" they are seedless, grow on smaller citrus trees, and are much easier to peel.
Clementines are unbelievably sweet and tender and are perfect for only a few weeks. Enjoy this clementine themed dinner quickly before these December treats are out of season!
Clementine Grilled Chicken Marinade
1 tsp crushed garlic
1 tsp dijon mustard
1 tsp ground mustard
1/4 tsp Angostura bitters
1/2 tsp balsamic vinegar
Juice of 5 clementine oranges
1/4 cup olive oil
Score 2 chicken breasts crosswise and salt & pepper liberally. Add the chicken and marinade in a plastic bag and massage the chicken to cover with marinade (Reserve 2 tbsp of marinade for couscous). Refrigerate for 45 minutes to 2 hours massaging the chicken a few times throughout the marination. Grill and serve with Clementine Couscous.
1 cup Israeli couscous
3 clementines
1 tbsp chopped shallot
1 tbsp fresh mint
Juice of 1 clementine
2 tbsp of reserved chicken marinade
Cook couscous to package directions drain and cool. Add shallot, mint and reserved marinade. (NOTE: please don't cross contaminate your chicken marinade with couscous marinade I don't think I need to say that, but just so we are clear.) Peel 2 clementines and add pieces to the salad mixing them well with the marinade so that they don't dry out. Serve at room temperature with clementine chicken garnished with fresh mint.
Oh MY darlin'!
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