Delicious Chicken over Fried Polenta
photo by Karen Elizabeth
- Ready In:
- 6 boneless chicken breasts, cubed
- 1⁄4 cup soy sauce
- 1⁄4 cup honey
- 1⁄2 tablespoon ground cinnamon
- 1 teaspoon dried ancho chile powder
- 2 tablespoons canola oil
- 4 cups onions, peeled halved, & sliced thinly, approx. 2 large
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄4 cup canola oil
- 4 cups firm prepared polenta (or 2 packages of polenta from the store.)
- Cool prepared polenta in a 9x13-inch baking dish & cut into 8 2-inch squares. Or slice store bought polenta into 1/2" slices.
- Combine cubed chicken, soy sauce, honey, cinnamon & ancho chili powder. Let marinate while you work on other steps.
- In heavy skillet, heat 2TB oil. Cook onions over medium low heat until dark brown. Season with salt & pepper.
- In another large pan, heat 1/4c oil over medium high heat until hot. Add as many polenta squares/slices as will fit comfortably. Cover to avoid splatter & let cook, checking after 5 minutes, until well browned & crispy. Turn over & repeat. Continue until all polenta is fried. Add more oil if necessary.
- When the onions are caramelized, add the marinating chicken along with the marinade. Cook on high heat until chicken is thoroughly cooked. Taste for seasoning; add salt & pepper if necessary.
- Serve chicken over fried polenta.
Questions & Replies
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I love fusion recipes like these! The dish was great- I especially loved the sauce which was well-flavored and unique. It reminded me of curry, mole sauce, and Asian sauces all at the same time. The fried polenta was a nice change of pace from the usual brown rice or quinoa that I would normally use.
I hope you'll forgive me, I made the chicken to go over couscous, it's an excellent recipe which we loved, and my younger daughter said KEEP this recipe mum! and coming from her, that is HIGH praise indeed! Easy to marinate the chicken while doing the other prep, as you say, it all comes together very efficiently. Iif anything I was a trifle generous with the cinnamon as I only had a little bit left, ironically, this was what my daughter liked best! I did slice about 100 gr mushrooms and toss them in towards the end of the chickens cooking time, mostly because I had them and everyone likes them (except me), this was also well-received. Garnished with spring onions, this was a very good meal, definitely on the rotation! (And I will have a go at the polenta next time!) Made for Alphabet tag game.
We loved the flavor - great recipe. I was going to take off a point or two because of the amount oil but then thought that would not be fair because others cook with oil. So I didn't deduct any however I made the recipe with only spraying the polenta pan with no oil and only gave just a light spray cooking the onions the resuslt was an absolutely delicious non oil dinner. Don't get me wrong I love deep fry/cooking with oil but am trying to stay away from it. The sauce on the chicken is fantastic. I found the polenta in a specialty Italian store and loved it - up until your recipe I did not like polenta. This is a winner of a recipe -Good luck in RSC13 5 star
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