Iberian Chicken Appetizers

I conceived this hot appetizer as a sweet and savory dish to balance the acid and spice of the hot shrimp appetizer I also was serving. I was inspired by traditional Spanish and Moorish flavors such as saffron, citrus, nutmeg, and paprika. This appetizer was the crowd favorite of the evening due to its sweetness and unique Iberian flavor profile. The appetizer itself simply consists of a fried chicken breast with spices on a sesame cracker with orange glaze drizzled over it.

The Chicken

You will need:
2lb of boneless, skinless chicken breast
2 tablespoons of sesame oil
Paprika
Black pepper
Cinnamon
Nutmeg
A pinch of saffron

• Rub chicken breasts with the spices
• Heat the oil in a frying pan
• Fry the chicken until done, being careful not to over cook the chicken

The Sauce

You will need:
The juice of two oranges (About 1 cup)
1 cup of sugar
Several dashes of orange bitters
1 to 2 teaspoons of corn starch

• Combine orange juice, sugar, and bitters in a sauce pan
• Heat mixture until it goes into solution and starts to become syrupy
• Use con starch to thicken the mixture to a consistency of where it is like honey at an edible temperature

Putting it Together

You will need:
About 20-30 sesame crackers or toast points
Mandarin oranges
1 red bell pepper julienne
Sesame seeds

• Cut chicken into bit-sized pieces
• Place chicken on a cracker, top with a section of mandarin orange and red pepper
• Drizzle sauce over the appetizers
• Sprinkle with sesame seeds
• Serve Hot