Best 2 Loquat Chicken Recipes

LOQUAT AND CRANBERRY CHICKEN

Steps:

• To make the Loquat and Cranberry Sauce, place the loquats and cranberries in a medium saucepan over medium-high heat. Add, water, orange juice, and brown sugar. Bring to a boil and stir in the ground ginger and ground cinnamon. Reduce the heat and simmer about 30 minutes, or until the loquats are soft. Stir in the apple cider vinegar and lemon juice and mix well. Remove from the heat and use an immersion blender to puree the sauce to your desired consistency. I like to leave some chunks of fruit. Set the sauce aside while you prepare your chicken.
• Your chicken breasts should be about ¼ inch thick for this dish. If they are really thick, simply take a sharp knife and slice them horizontally into 2 or 3 fillets. Or, you can pound them with a meat mallet until they are the thickness you want.
• Place the chicken breasts on a sheet of wax paper or parchment paper and season lightly with salt and pepper; coat both sides with flour.
• Crack the eggs into a shallow bowl or pie plate. Add water and whisk until they are mixed well.
• Pour the panko crumbs on a plate.
• Take the chicken breasts, which have been coated with flour and dip into the egg mixture, then dredge both sides in the panko mixture.
• Heat olive oil in a large sauté pan over medium heat and cook the chicken for 2-3 minutes on each side, or until they are golden brown and cooked through. Remove from the pan and keep warm.
• Pour ½ of the Loquat and Cranberry Sauce into the skillet, deglaze the pan, scrape up any browned bits and mix well.
• To serve, place cooked and drained orzo on a plate, top with a chicken breast and liberally spoon the Loquat and Cranberry Sauce over the top. Garnish with parsley if desired. Enjoy!

LOQUAT CRUMBLE

Steps:

• Remove seeds and blossoms from loquats, cut in half, and place into a saucepan. Drizzle with lemon juice immediately to prevent fruit from turning brown. Cover skillet and heat over low-medium heat until loquats release their juices and come to a simmer, 12 to 15 minutes. Stir often.
• Whisk together sugar and cornstarch in a bowl and pour over the simmering loquats. Stir well until thoroughly combined and return to a simmer over low heat. Cook until filling has thickened, about 2 minutes. Remove from heat and let cool.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat a 9-inch cast-iron skillet in the for 5 minutes. Remove from oven and lightly coat with cooking spray. Transfer loquat filling to the skillet.
• Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, vanilla extract, cinnamon, and salt in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture over loquat filling.
• Place skillet on a sheet pan and bake in the preheated oven until filling is thick and bubbly and topping is browned, about 25 minutes. Remove from oven; let stand 20 minutes. Serve warm.