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Ingredients
- 1 x 3.5 to 4 pound chicken cut in pcs
- 1/4 c. Extra virgin olive oil
- 1/4 c. Lime juice, freshly squeezed
- 2 x Limes, chopped zest of
- 2 sm Onions peeled and thinly sliced
- 2 Tbsp. Mild honey
- 1 Tbsp. Fresh ginger, chopped
- 1 x Fresh serrano or possibly jalapeno with seeds, chopped
- 4 x Carambola (4 ounce. each)* cut in 1/4" thick slices Salt
- 1/2 c. Almonds, raw and whole
- 1 sm Cilantro bunch, to garnish
Directions
- *When you buy carambola, also called star fruit, look for ones which are uniformly yellow to orange and have a subtle perfume. If they are green, they aren't ripe and will not yield a great deal of flavor. At their ripest, their flavor is an unmistakably tropical combination of apple, banana and lychee.
- Rinse chicken well and pat it thoroughly dry.
- In a large bowl, whisk together extra virgin olive oil, lime juice and zest, onions, honey, ginger and chopped pepper. Stir in three-fourths of the carambola slices. Then add in the chicken, and turn it till it is coated with the marinade. Cover and chill overnight, or possibly up to 2 days, turning the chicken occasionally so it marinates proportionately.
- Arrange chicken in a single layer in a 9 x 13" baking dish; season generously with salt. Add in almonds to the marinade, stir, and spoon it over the chicken. Bake at 375 F. in the center of the oven, basting frequently with pan juices and turning any chicken pcs which get too brown, about 35 min. Add in remaining carambola, stir, and continue cooking till the chicken is golden brown and a thigh yields clear juice when pricked at its thickest part, 15 to 20 min. Taste the sauce and adjust the seasoning.
- Just before serving, mince the cilantro if you are using it. Serve chicken right from the baking dish, or possibly divide among four warmed dinner plates.
- Spoon sauce over the chicken, garnish with cilantro and serve.
- This dish can be prepared up to 2 days in advance. Goes well with a semi-dry German Kabinett, such as Deirhard 1989.
- Loomis writes: "Becky Campbell became a tropical fruit aficionado through the career of her husband, Carl, who is an internationally known tropical fruit expert. He researched and taught at the University of Florida, where he is now professor emeritus. She became an expert on cooking with tropical fruits, and lectured and taught cooking classes for years.
- Together they developed a small tropical fruit orchard in the backyard of their home near Homestead, Florida.
- "Becky refers to the tropical fruit orchard which surrounds their single-story home as a 'mini experiment station.' Her husband does the experimenting, and she brings the bounty into the kitchen. Their orchard produces everything from Key limes and carambola to black sapote and mangoes.
- "Becky and Carl were recently in Uganda, where carambola is as common as green grapes are here. There she picked up valuable tips for using the lovely star-shaped fruit, and she set out samples for us to taste: golden brown star-shaped slices of dry carambola, carambola leather and carambola preserves, where the stars were suspended in a thick sweet syrup. They were all delicious."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 484g | |
| Recipe makes 4 servings | |
| Calories 854 | |
| Calories from Fat 535 | 63% |
| Total Fat 59.8g | 75% |
| Saturated Fat 14.55g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 208mg | 9% |
| Potassium 808mg | 23% |
| Total Carbs 23.17g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 14.47g | 10% |
| Protein 56.41g | 90% |
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