Oven-Roasted Chicken Breasts with Satsuma Tapenade

Yield: 6 servings.

1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 cup pitted kalamata olives
1 Tbs capers
2 tsp grated satsuma orange rind
2 garlic cloves, minced
2 anchovy fillets, drained
2 Tbs extra-virgin olive oil, divided
6 (8-oz) bone-in chicken breast halves, skinned
1/4 tsp salt
1/4 tsp freshly ground salt
1/4 tsp freshly ground black pepper
Satsuma orange wedges (optional)
Flat-leaf parsley sprigs (optional)

Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 mins). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 Tbs oil; process until well blended.

Preheat oven to 425 F.

Sprinkle chicken breasts evenly with salt and pepper. Heat 1 1/2 tsp oil in large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 mins or until lightly browned.

Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 tsp oil and remaining 3 breast halves. Bake at 425 F for 15 mins or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.

From Cooking Light, December 2008.

Satsuma Cloud Tart

Satsuma oranges are best from Oct - Dec. Look for satsumas with firm, tight peels, with no hollow-feeling or dented spots; heavier ones are generally juicier. Store at room temp or in fridge (fridge will prolong freshness but can dry them out). Use within 4-5 days.

Yield: 10 servings.

CRUST
6.75 oz all-purpose flour (about 1 1/2 cups)
1 1/2 Tbs sugar
1/8 tsp salt
6 Tbs chilled butter, cut into small pieces
5 Tbs ice water
FILLING
1/2 cup sugar
3 large egg yolks
1.1 oz all-purpose flour (about 1/4 cup)
2 Tbs grated satsuma orange rind
6 Tbs satsuma orange juice
2 Tbs lemon juice
1 Tbs butter, melted
MERINGUE
3 large egg whites
1/2 cup sugar
1/2 tsp vanilla extract

To prepare crust, weigh or lightly spoon 6.75 oz flour into dry measuring cups; level with a knife. Combine 6.75 oz flour, 1 1/2 Tbs sugar, and salt in a food processor; process until blended. Add 6 Tbs butter, and pulse until the mixture resembles coarse meal. With processor on , slowly pour 5 Tbs ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 mins.
Preheat oven to 400 F.
Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400F for 10 mins or until edge is lightly browned. Remove pie weights and foil; reduce oven temp to 375F. Bake an additional 15 mins or until crust is golden. Cool 10 mins.
To prepare filling, combine 1/2 cup sugar and egg yolks in large bowl; beat with a mixer on med-high speed 3 mins or until thick. Weight or lightly spoon 1.1 oz flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (thru melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375F for 20 mins or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325F.
To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 Tbs at a time, beating until stiff peaks form. Gently fold into vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325F for 25 mins; cool 1 hour on a wire rack.

From Cooking Light, December 2008.