Here's the Original Blue Apron Recipe:
We wanted to make this recipe but didn't want to get the shipment that
week so we had to set out to gather ingredients and I was fully prepared
to substitute Farro which we have in our pantry for the Freekeh but we
just so happened to stop by a Sprouts and find some Cracked Freekeh
there and bought some!
For some reason the Kumquats were hard for us to find too and they just
so happened to also have them at the Sprouts we stopped at. That store
is not nearby us so it was on a day trip outing that we stopped by there
like we usually do when out that way. The bad news was by the time we
found the Kumquats there was no good catfish so we substituted Tilapia
instead. I also just used our Rice Flour instead of Instant Flour
because we already know it works perfectly and we have it. We also had
to substitute a Serrano Pepper for the Bird's Eye because we couldn't
find any and just needed one to add heat and boy did it add heat!!! I
would do half a chili next time! OH and I also simply used less Freekeh
than called for the recipe asks for 3 servings and I just cut it down
to 2 instead and it was just as awesome. Sometimes the Blue Apron
Recipes can have Portion Distortion but I've read comments on recipes of
people complaining the portions are too small and I'm like REALLY???
LOL So I think they try to give people bigger amounts because of all
the complaints...OY! Like one time I saw people complaining over a 4
Ounce Salmon Portion and I'm like if you look it up that IS 1 portion
and what they thought of as 1 portion was in fact 2 portions!!! So a
lot of things I tweak in all kinds of recipes is some of the ratios to
make a better portion size. We also used an actual portion of Tilapia
and not a whole giant filet.
When we were eating this the Kumquat Glaze was fantastic!!! I mean it
was spicy, sweet, citrusy and just all around wonderful! The taste
reminded us of Orange Chicken...which lead me down the road of creative
thinking to come up with other ways to use it! The cool thing about
having bought the Kumquats is we only used a small amount of the little
box of them so we had more to use up! So here come the Spinoffs!!!
Sweet and Spicy Kumquat Glazed Chicken with Garlic Cracked Freekeh and Wilted Baby Arugula!
This time instead of using a fresh chili, since we used the last one and
didn't have anymore as well, we used a little bit of Crushed Red Pepper
and it was perfect!!! It might have been about 1/8-1/4 tsp. of the
Crushed Red Pepper, it just depends on how spicy you like it and how
much heat your crushed red pepper has!!! LOL
We cut the chicken breast into pieces and cooked them up leaving the
fond in the pan. Then when they went to rest we made the glaze in the
pan to use the fond with it. Then we tossed the chicken back into the
glaze when done.
For the Freekeh we cooked 2 servings as per the directions then drained
and rinsed it then returned it to the pan and added some sauteed garlic
with the bit of olive oil it was cooked in, the white parts of a couple
scallions, and a large handful of baby arugula. Added salt and pepper
to taste and set it aside for the arugula to wilt while we finished up
the chicken and glaze.
To plate we split the Freekeh and topped it with our Kumquat Glazed
Chicken and sprinkled the green parts of the scallions on top! Oh it
was SO GOOD! We will make this again for sure! We are even dreaming of
making this with oranges too, it was so easy to make the glaze that if
we had known how easy it was a long time ago we would have made
something like this back then! The neat thing about the Cracked Freekeh
is it's texture is a lot like rice, but really you could use any grain
you wish from rice, farro, quinoa, to even couscous or cauliflower
"rice"! I just love how interchangeable things can be and it makes it
fun and a creative thing for me to play with!
Last Spinoff coming up!!!
Sweet and Spicy Kumquat Glazed Chicken over Baby Arugula!!!
The Baby Arugula (1 box or bag) is dressed in Trader Joe's Orange Muscat
Champagne Vinegar (2tsp), Olive Oil (2tsp), Salt and Pepper whisked
together and tossed to coat. To plate we split the Dressed Baby Arugula
between two plates topped it with half the Kumquat Glazed Chicken, then
sprinkled the Pepitas (8g per person), Reduced Sugar Craisins (10g per
person) and Edible Flowers on top which was mostly marigolds that just
so happen to pair wonderfully with the kumquats! Of course the citrusy
vinaigrette went perfect with the citrusy glaze!
When we were at Sprouts I had seen Edible Flowers in the section with
the little herb boxes so I grabbed some!!! I've eaten some flowers
before like pansies and violas and they pretty much taste like lettuce
so I didn't have a fear of using flowers. But I've never tried a
marigolds before and I was a little scared of them but I cut the large
ones in half and then they kinda fell apart but it worked out because
they sprinkled nicely over everything. I was the most surprised that
the flavor of the marigolds went so well with the kumquat glaze, it
really was wonderful! And FUN!