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Chicken with Carambola

Make Becky Campbell's Chicken with Carambola at home with To Chicken Cut In, Olive Oil, Lime Juice Freshly Squeezed, Limes Minced Zest Of, and Onions Peeled And Thinly Sliced. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 1/4 cup
• 2
• 2
• 2 tbsp
• 1 tbsp
• 1
• 4
• Salt
• 1/2 cup
• 1

Method (preview)

1. 1

   When you buy carambola, also called star fruit, look for ones that are uniformly yellow to orange and have a subtle perfume.

2. 2

   If they are green, they aren't ripe and won't yield a great deal of flavor.

3. 3

   Rinse chicken well and pat it thoroughly dry.

4. 4

   In a large bowl, whisk together olive oil, lime juice and zest, onions, honey, ginger and minced pepper.

5. 5

   Stir in three-fourths of the carambola slices.

6. 6

   Then add the chicken, and turn it until it is coated with the marinade.

7. 7

   Cover and refrigerate overnight, or up to 2 days, turning the chicken occasionally so it marinates evenly.

8. 8

   Arrange chicken in a single layer in a 9 x 13" baking dish; season generously with salt.

9. 9

   Add almonds to the marinade, stir, and spoon it over the chicken.

10. 10

    Bake at 375 F. in the center of the oven, basting frequently with pan juices and turning any chicken pieces that get too brown, about 35 minutes.

11. 11

    Add remaining carambola, stir, and continue cooking until the chicken is golden and a thigh yields clear juice when pricked at its thickest part, 15 to 20 minutes.

12. 12

    Taste the sauce and adjust the seasoning.

13. 13

    Just before serving, mince the cilantro if you are using it.

14. 14

    Serve chicken right from the baking dish, or divide among four warmed dinner plates.

15. 15

    Spoon sauce over the chicken, garnish with cilantro and serve.

16. 16

    Together they developed a small tropical fruit orchar