Pitanga Surprise
Background and History
Pitanga, also known as Suriname cherry, is a cherry-like fruit native to tropical America. It has a sweet and sour flavor and offers a delightful burst of taste when eaten fresh. The fruit is rich in vitamins and has been used in various culinary applications across the continents where it thrives. Traditionally, pitanga is used in jams, sweets, and drinks, but it can also be a surprising ingredient in savory dishes, offering a unique twist to traditional recipes.
Ingredients
- Pitanga - 2 cups, deseeded and puréed
- Chicken breast - 4 pieces, boneless & skinless
- Olive oil - 2 tablespoons
- Garlic - 4 cloves, minced
- Ginger - 1 teaspoon, grated
- Honey - 2 tablespoons
- Soy sauce - 3 tablespoons
- Lime juice - 1 tablespoon
- Red chili flakes - 1 teaspoon
- Salt - to taste
- Black pepper - 1 teaspoon
- Cilantro - 1/2 cup, chopped
Preparation
To prepare the pitanga for this recipe, first ensure that the fruit is ripe and juicy. Wash the pitanga thoroughly under cold water. Slice each fruit in half to remove the seeds. After deshelling, add the pitanga halves into a food processor. Blend until a smooth purée forms. This will be the base for the marinade and sauce.
Marinating the Chicken
In a large mixing bowl, combine the pitanga purée, olive oil, garlic, ginger, honey, soy sauce, lime juice, red chili flakes, salt, and black pepper. Mix well with a whisk until all ingredients are fully combined.
Place the chicken breast pieces into the marinade, ensuring they are evenly coated. Cover the bowl with plastic wrap and let it sit in the refrigerator for at least 2 hours, or overnight for best results.
Cooking Process
Grilling the Chicken
Preheat your grill to medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drain off. Place the chicken on the grill and cook for approximately 6-7 minutes per side, or until it is cooked through and shows internal temperature of 165°F. If the chicken starts to char too much, reduce the heat.
Preparing the Sauce
While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring to a simmer over medium heat, cooking for approximately 5-6 minutes until it reduces slightly and thickens into a sauce. Stir occasionally to prevent sticking.
Once done, remove from heat and set aside. This will serve as a delicious drizzle over the grilled chicken.
Serving Suggestions
After grilling, allow the chicken to rest for a few minutes before slicing. Slice each breast into thick medallions and arrange on a serving platter. Drizzle the prepared pitanga sauce over the chicken, ensuring every piece gets a generous coating.
Garnish with fresh cilantro and serve alongside steamed vegetables or a light salad. The sweet and tangy flavor of the pitanga complements the savory notes of the chicken perfectly, offering a delightful surprise to first-timers and pitanga enthusiasts alike.
Enjoying Pitanga Surprise
Pitanga Surprise is best enjoyed with family and friends. The burst of flavor from the pitanga sauce should be savored with every bite. Pair it with a chilled white wine or a light berry-infused spritzer for a refreshing complement to the meal.