So we know that mother root is my all time favorite non-alcoholic apertif… and a great way to wind down your evening.
Did we know that the same apertif can also be used as a marinade starter? ‘Cause that’s what I did with their limited jalapeno hot ginger flavor release… and this is how you should be making all your chicken cabbage wraps from now on. Just sayin’.
Ingredients:
1 bunch cilantro, divided
1/2 cup mother root jalapeño ginger
1/2 cup orange juice
1/2 stalk lemongrass, bruised and finely minced
1 Tbsp toasted sesame oil
4 Tbsp orange marmalade, divided
1 tsp salt, plus a pinch
1 1/2 lbs chicken breasts (2 large)
1 cup chicken stock
1/2 cup dry white wine
1 mango, diced
about 35 small mint leaves
1/2 serrano, minced
juice of 1 lime
1/2 avocado, diced
1 head green cabbage
Directions
Chop half the cilantro.
Whisk mother root, orange juice, lemongrass, chopped cilantro, sesame oil, 2 Tbsp marmalade and 1 tsp salt.
Set aside 1/3 cup of the marinade, then add the chicken to the rest and marinate in the fridge 2 to 3 hours.
Preheat oven to 325.
Add reserved marinade, chicken stock, white wine and remaining 2 Tbsp marmalade to a baking dish. Add chicken breasts. Cover and braise in oven until the chicken reaches 165°F, checking at 45 minutes and then every 10 to 15 minutes.
While the chicken braises, make the salsa.
Combine mango, remaining whole cilantro leaves, mint, serrano, lime juice and a pinch of salt. Rinse the diced avocado and gently fold it in.
Blanch the cabbage leaves in boiling water for 30 seconds, shock in ice water and pat dry.
Once chicken is done, shred.
Pour braising liquid into a sauce pan and reduce over medium-high heat. Once reduced by half, lower to medium and keep going until syrupy (about 25 minutes). Add sauce to chicken, tossing to combine.
Serve with rice.