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Biblical Chicken in an Orange, Honey and Raisin Sauce |
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IngredientsMakes 6-8 servings
Keeps up to 2 days under refrigeration. Freezes up to 2 months.
2 tablespoons plain flour
1 teaspoon sea salt
10 grinds black pepper
6-8 partly boned chicken breasts, trimmed of rib cage and skinned
50g (2oz) margarine
1 tablespoon sunflower or olive oil
75g (3oz) slivered almonds
For the sauce:
300ml (10floz) dry white wine plus 175ml (6floz) chicken stock,
or 475ml (16floz) chicken stock
150ml (5floz) orange juice
2 teaspoons grated lemon zest
2 tablespoons honey
40g (1陆 oz) raisins or sultanas
1 x 8cm (3in) cinnamon stick
2 teaspoons cornflour mixed with 1 tablespoon cold water
or chicken stock
For the garnish:
2 small oranges, peeled, cut into segments
Method
Season the flour with the salt and pepper. Flatten the chicken breasts gently between the hands, one at a time, then coat with the seasoned flour (the easiest way is to shake them one by one in a small plastic bag).
In a large frying plan, heat the margarine and oil over moderate heat until the foam subsides, the immediately add the slivered almonds and cook gently until golden brown. Remove the almonds, drain on a paper towel and set aside.
Add the chicken to the hot fat in the pan and cook over a moderate heat on each side for about 3 minutes or until golden. Remove from the pan and pour away any excess fat without discarding the savoury brown bits at the bottom.
To make the sauce, add the wine (if using) to the pan, stirring well and bubble for 3 minutes to intensify the flavour, then add the stock, orange juice, lemon zest, honey, raisins or sultanas and cinnamon stick.
Bring the sauce to the boil and add the chicken breasts in a single layer. Spoon the liquid over, then cover the plan and take it off the heat. Leave for at least 30 minutes. If the pan won't hold all the chicken breasts in a single layer, arrange them side by side in a roasting tin, pour over the hot sauce and leave covered with aluminium foil.
Shortly before serving, bring the sauce slowly back to simmering point, stir in the cornflour mixed with the water or stock and simmer for 3 minutes. Nick a breast to check there's no sign of pinkness. If there is, simmer for 3 more minutes.
Lift the chicken out and arrange on a warm serving plate. Add salt and pepper if necessary, then spoon the sauce over.
Decorate the dish with the orange segments and the slivered almonds. Serve accompanied by plain boiled rice or new potatoes. To reheat if cold, cook, covered, at 180掳C (350掳F/Gas 4) for 25 minutes or until bubbly.
This recipe was kindly provided by Evelyn Rose
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