A versatile recipe for chicken, seafood, or tofu that can play to whatever flavors you're in the mood for!
Ingredients:
Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of 1 orange
2 Tbsp Triple Citrus Cider Vinegar Shrub
2 tsp Harissa, Chipotle Honey, Jalapeno Lime, Aglio Olio, Napa Valley, Ferry Building Blend (or your favorite!) Stonehouse spice blend
1 tsp kosher salt
2 Tbsp olive oil (we use House Blend, Olio Santo, or a spicy oil like Jalapeño or Habanero)
1½ lb chicken thighs or breasts, peeled shrimp, or 1 block firm tofu, drained and pressed to remove as much water as possible
Fresh herbs, like cilantro, oregano, parsley, chives and green onions for serving/sauce (optional)
Mix all ingredients together. Toss with chicken or tofu and marinate 1-2 hours, up to overnight. Preheat oven to 425F. Remove chicken or tofu from marinade and arrange on parchment-lined baking sheet. Bake until done, 10-25 minutes.
Turn the remaining marinade into a sauce. Pour into a small pan, simmer and whisk gently for a few minutes over medium/medium-low heat, taste after it's been cooking steadily about 5 min (don't taste marinade that's been sitting with raw chicken/shrimp!) and adjust for seasoning - you can add a bit more water or citrus juice if more liquid is needed. Remove from heat and allow to cool a few minutes.
Just before serving, whisk in a little more fresh olive oil and some freshly chopped herbs (cilantro, oregano, parsley, chives and green onions are great here). Pour over your plated chicken/shrimp/tofu and serve.
VARIATIONS:
Missing a citrus fruit? Sub a citrus olive oil for the regular olive oil - plus you may want to add a Tbsp or more vinegar like Apple Cider Vinegar or White Balsamic to make up for the missing juice.
Sub Apple Cider Vinegar or White Balsamic for the Cider Vinegar Shrub.
Great for grilling if you'd rather not bake!
Recipe adapted from Little Apple Treats, photo from Bon Appetite
