Chicken Valenciano

This one I tasted yesterday and while I have had my fill of "Southwest" flavors for a year or more yet, this one I like quite well. It is both sweet and tangy at the same time and works well together. I have added my own take on what it seemed to need. Hope you like it. It comes from American Lifestyle magazine.

~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Valenciano
IngredientsFor the Salsa
3 navel or Valencia oranges, peeled and segmented (Mandarin orange segments can be used if you find that fresh oranges aren’t available or too costly at the time)
1/2 red onion, minced and soaked in 1 cup water, then drained (this takes some of the bite out of the onion, I would suggest getting the flattest onion in the bin, as they are reportedly sweeter than the round ones)
2 scallions, diced
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 clove garlic, minced
It doesn’t call for it but I would add ¼ Cup each of chopped seeded tomato and chopped red bell pepper
Suggested additional sauce ( am adding this as I find that this dish needs a wee bit of sauce with it.
1 tbsp. Good orange marmalade
½ C. Freshly squeezed orange juice
1 tbsp. corn starch
Cook it just until it begins to thicken.
For the chicken
6 boneless chicken breasts halves, lightly pounded, or 6 (7-ounce)
1/4 cup olive oil
1 tablespoon kosher salt
1 teaspoon cracked pepper
1 tablespoon ground cumin
12 small red potatoes
Cooking Intructions
Make the salsa: In a medium-size bowl, toss together the orange segments, onion, scallion, cilantro, oil, and garlic. Allow to marinate for 20 to 30 minutes before serving.
Make the chicken: Preheat the oven to 400 (degrees) Fahrenheit
Brush the chicken breasts with 2 tablespoons of the oil and season with salt, pepper, and cumin. Place the batches in a large, heavy ovenproof skillet over medium heat.
Cook until well-browned on both sides. Place in the oven and roast until the chicken is cooked through, about 15 minutes for boneless breasts, about 20 minutes for airline breasts**. Remove the chicken from the pan and set aside, keeping warm.
Place the red potatoes and the remaining 2 tablespoons of oil in the same skillet, and roast in the oven for 30 to 35 minutes, or until golden and tender.
Slice the boneless chicken breasts and arrange on a serving platter, family style; serve the airline chicken breasts on individual serving plates. Either way, top with the salsa, and garnish with roasted red potatoes.
This dish is really pretty served with a green veggie to give the plate a red/yellow/green color pallet. I would suggest a salad that has a sweeter dressing to start the meal.

I have added my own comments in pink.