Achiote Chicken With Tangerine Sauce

• 2 tablespoons achiote paste*
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• 1 tablespoon grated tangerine peel (or orange peel)
• 2 garlic cloves
• 1 teaspoon cumin seeds
• 1/2 teaspoon ground cinnamon
• 4 skinless boneless chicken breast halves
• 1 tablespoon olive oil
• 1 cup fresh tangerine or orange juice, divided
• Chopped fresh cilantro

1. Blend first 7 ingredients in processor to form paste. Place chicken in 8-inch square baking dish. Spread marinade over, turning to coat. Cover; refrigerate 2 to 4 hours.
2. Heat oil in large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to skillet; cook until brown, about 2 minutes per side. Add 1/2 cup tangerine juice to skillet. Cover; reduce heat to medium and simmer until chicken is cooked through, turning once, about 5 minutes. Transfer chicken to plates. Add remaining 1/2 cup juice to skillet; boil until thickened, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over chicken. Sprinkle with cilantro.
3. *Achiote paste is available at Latin markets.

achiote paste, honey, red wine vinegar, peel, garlic, cumin seeds, ground cinnamon, chicken breast halves, olive oil, fresh tangerine, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/achiote-chicken-with-tangerine-sauce-234426 (may not work)