GLAZED CHICKEN BREASTS OVER COOKED GREENS
PETIMEZI, OR PETMEZ, a traditional syrup found in the eastern Mediterranean, is made from boiled- down grape must at the time of the harvest, from mid- August through late September. It has a lovely, rich, dense, and almost spicy fl avor. I use it here to create a Mediterranean barbecue sauce with orange juice, a little red wine vinegar, and pepper. You can fi nd petmez in gourmet shops as well as in Greek and Middle Eastern food stores. Serve the glazed, grilled chicken breasts with a simple green salad or with boiled greens, called horta in Greece.
- 3 large juice oranges, such as Temple
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup red wine vinegar
- 1⁄2 cup petmez
- 4 large garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon Turkish spicy red pepper paste or hot sauce
- 1 scant teaspoon freshly
- ground black pepper
- 6 chicken breast halves, boned but with skin on
- 3 pounds dandelion or chard greens, trimmed
- 1⁄2 cup extra virgin olive oil, or more as needed
- 2 tablespoons red wine vinegar
- Salt to taste
Instructions:
- Wash the oranges very well. Grate them along the fi ne side of a cheese grater or with a zester. Reserve 3 tablespoons of the grated rind and discard the rest or save for another use. Juice the oranges. You should get about 11⁄2 cups.
- Combine the orange juice, vinegars, petmez, garlic, salt, grated orange zest, hot pepper paste, and pepper in a medium bowl. Place the chicken in the marinade and turn. Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours, turning occasionally.
- Heat the grill to medium- hot.
- Make the horta: Bring a large pot of salted water to a boil and drop in the greens. Place the cover ajar over the pot and bring the greens to a boil over high heat. Reduce the heat to medium and simmer until the greens are tender, about 20 minutes. Remove and drain well.
- Meanwhile, remove the chicken from the marinade with a slotted spoon, allowing as much as possible of the marinade to drip back into the bowl. Whisk the marinade again and pour half of it into a small saucepan. Bring to a boil, reduce the heat, and simmer until it is as thick as syrup, 5 to 6 minutes. Set aside.
- Blot the chicken dry with paper towels and transfer to the grill. Grill for 8 to 9 minutes per side, or until cooked through and browned on the outside.
- Brush with the marinade during the last 3 to 4 minutes of grilling.
- Remove the chicken to a serving platter. Place the horta in a serving bowl, season with the olive oil, vinegar, and salt. Serve with the chicken and pass around the petmez sauce.