Orange and Apricot Chicken with Quinoa and Baby Peas

 photo 06666C45-FD59-4FFF-AA5A-D975F9D665C0-821-0000005374E5983D_zpsb56e3e10.jpg

I found a recipe in a cookbook that looked good.  I thought I had most of the ingredients to make it but when it came time to cook it, I discovered that I didn't.  So ... I improvised.  Here's the resulting recipe ...

1 orange, you'll need the juice and the zest
1/4 cup chicken stock, salt reduced
2 teaspoons apricot jam
4 chicken breasts, skinned and boned
2 tsp cornflour
fresh parsley
slivered almonds
olive oil

How to make it:
Preheat oven to 190C/375F

In a small saucepan, over a medium heat, mix 2 teaspoons finely grated orange zest, 1/2 cup freshly squeezed orange juice, the chicken stock and the apricot jam.  Stir until smooth (like in photo above)  ... doesn't take more than a minute or two.

Over medium heat,  heat olive oil in a large oven proof fry pan and add chicken.  Lightly salt and pepper each breast. Brown chicken just a little bit ... a minute or two on each side.

Pour orange/apricot mixture on top and bake til chicken is cooked through ... about 20 minutes. 

Mix 2 tsp cornflour with 2 teaspoons of water to make a smooth paste.  Once the chicken comes out of the oven, remove to a plate and keep warm.  Add cornflour paste to fry pan with remaining sauce.  Stir for a couple of minutes until the sauce is nice and thick.

Serve chicken, drizzled with sauce, over quinoa and with a side of baby peas.  

Sprinkle parsley and slivered almonds on top of chicken.

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