Loquat Chicken
You'll want to try this recipe for loquats if you have a loquat tree in your backyard or know someone who does. Use up those seemingly endless loquats by making this tart, spicy chicken. Loquats are very much a seasonal fruit — you can only find them from late spring to early summer. This recipe would work with pork too, and it pairs very well with rice.
ripe loquats, peeled and pitted
6
large
water
½
cup
orange juice
½
cup
brown sugar
⅓
cup
ground ginger
1
tablespoon
ground cinnamon
1
teaspoon
lemon-pepper seasoning
½
teaspoon
smoked paprika
½
teaspoon
vinegar
¼
cup
grapeseed oil
1
tablespoon
skinless, boneless chicken breast halves
2
 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
  Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
  Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
  Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
  Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.
