Spiced Honey-Cranberry Chicken with Orange-Paprika Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Feb 2011 Ingredients:
100 g brown rice |
1/8 tsp salt |
2 tbsp (zest 1) orange peel |
100 g (1 med) orange juice |
1 tsp sweet paprika |
100 g (1 cup) cranberries |
1 tsp extra-virgin olive oil |
290 g (360 g raw) chicken breasts, cut into equal portions, 1 inch thick |
50 g (2+ tbsp) honey |
1 tsp ground mustard |
1 tsp dried sage |
Directions:
1. Cook rice, first adding zest to pot when adding water. When rice is cooked through, remove from heat and stir in orange juice, paprika and 1/8 tsp salt.
2. Chop cranberries and set aside. Heat oil in a large skillet on medium for 1 minute. Add chicken , stir to coat in oil and saute for 3 minutes or until chicken begins to turn golden brown. Flip breasts and cook for another 3 minutes.
3. Add cranberries, honey, 1/4 cup water, mustard, sage. Reduce heat to low, cover and simmer for 12 minutes. Cut into thickest part of breast and check for doneness. If still pink, continue cooking for 2 to 5 minutes.
4. Remove chicken from pan with a slotted spoon and set aside. Continue cooking sauce for another 10 minutes or until it has reduced to a thick paste. Mount out 1/3 rice onto each plate. Serve chicken topped with 1 tbsp cranberry sauce.
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