The Providence Journal / Sandor Bodo

Pat Smith wrote:

“My girlfriend and I started taking belly dancing lessons in Wakefield. One night we felt like a bite to eat nearby so we wandered into Crave Restaurant at 333 Main St. in Wakefield. We found utopia for food and wine. Everything we tried left a lasting impression long after we’d left. We have started returning each week! I wondered if you could possibly get the recipe for Orange-Balsamic Glazed Chicken from the owner, Stephen Lima. My girlfriend and I are always trying to figure out how he creates these amazing selections while introducing wonderful combinations of food.”

Stephen Lima was excited to share one of the recipes from his new restaurant, Crave Seafood Steak, 333 Main St., Wakefield. He took over the space formerly occupied by Caylily’s Bistro in January 2007. A former line cook, he has worked at Outback Steak House, in Bristol at DeWolf Tavern, the former Hotpoint, and for Newport Harbor Corp. He always wanted to own his own restaurant.

“When this one became available, I bought it,” he said.

The menu is seasonal and varied with pasta, steak, seafood, duck, chicken, scallops and more. He makes his own pastas, ice cream and desserts.

The Orange-Balsamic Glazed Chicken requires roasting the chicken and then preparing a special, yet easy, glaze. The chicken is paired with a sweet potato soufflé and Lima also shared that recipe.

For the winter months, the restaurant is open Tuesday through Saturday for dinner.

Crave will serve on Easter Sunday from noon to 7 p.m.

ORANGE BALSAMIC CHICKEN

1 (3 1/2 pound) chicken, rinsed and patted dry

1 1/2 tablespoons kosher salt

2 teaspoons black pepper

6 cloves of garlic, roughly chopped

1 orange, cut in half

2 tablespoons fresh herbs (such as thyme, rosemary, basil, etc.)

2 tablespoons olive oil

2 tablespoons butter, softened

Orange Balsamic Glaze (see recipe)

In a roasting pan, season the chicken inside and out with salt and pepper. Squeeze juice from the orange on the chicken then stuff the rinds inside its cavity.

In a small bowl, combine the garlic, herbs, olive oil and butter. Rub mixture all over the chicken.

Place chicken in a 400 degree oven and roast for 40 minutes, until an internal temperature of 150 degrees is reached.

Remove chicken from oven and brush Orange Balsamic Glaze onto the chicken. Finish roasting until the chicken’s temperature reaches 160 degrees. Allow chicken to rest for 10 to 15 minutes before carving.

Serves 4.

ORANGE BALSAMIC GLAZE

1/4 cup orange marmalade

1/4 cup balsamic vinegar

Salt and pepper to taste

Place marmalade and balsamic vinegar in a sauce pan over medium heat. Reduce glaze mixture until it thickens.

Keep warm until ready to glaze chicken.

SWEET POTATO SOUFFLE

3 large sweet potatoes

1 cup sugar

2 eggs beaten

1/2 teaspoon salt

1 stick butter, softened

1/2 cup evaporated milk

2 teaspoons vanilla

Peel, cook and whip the sweet potatoes.

In a mixer, add sugar, eggs, salt, butter, milk and vanilla to the whipped potatoes and mix well. Put into a greased 1 1/2 quart casserole and bake in a 350 degree oven for 25 minutes.