Recipe: Cranberry-Orange Peach Chicken and Cinnamon Rice

[icepixie]

Om nom nom. I love fruit with chicken, and I love orange and cranberry flavors together. Add in some cinnamon and this is a triple win.

This is technically based on a recipe for Chicken Tagine with Apricots and Almonds found in David Leibovitz's The Sweet Life in Paris, but in practice it bears almost no relationship to it.

Cranberry-Orange-Peach Chicken
4 chicken breasts¹
Approx. 2 tbsp. olive oil
½ large sweet onion
1 can (14.5 oz) chicken broth
3 oz. dried, sweetened cranberries (approx. 1/2 cup)²
½ cup peach preserves³
½ cup orange marmalade
2-3 tsp. garlic and herb seasoning⁴
1 tsp. cinnamon
½ tsp. ginger

1. Marinate chicken breasts in olive oil and garlic/herb seasoning for at least half an hour prior to cooking.
2. Sautee chicken with onions, using more oil if necessary, until done.
3. While the chicken cooks, place the cranberries in a bowl, cover with water, and microwave on high for one minute or until plump. Drain.
4. Add chicken broth, cranberries, peach preserves, marmalade, ginger, and cinnamon to frying pan. Cook on medium-high until it reduces to a runny sauce. (This takes about half an hour.)

Serves 4.

Cinnamon Rice
1 cup jasmine rice
1 and half cup water
1 tbsp. cinnamon
1 tsp. vanilla extract

Cook rice according to package directions or how you normally would, adding cinnamon and vanilla at the beginning of the cooking process. Yields three cups.


Note: The second time I made this, the chicken came out a little bit too sweet; I might try adding a tiny bit of vinegar next time, or perhaps using a tsp. less of each of the marmalade and jelly. (Most of the measurements, by the way, are approximate. Play with them as you see fit.)

¹ If you get the massive ones that come frozen in a bag from Kroger/Walmart/other supermarket, use three.
² I imagine you could substitute fresh, but I don't know what the conversion would be, and you might need to add sugar.
³ This would taste pretty similar without the peach preserves. You can just double the marmalade if you want.
⁴ I'm partial to this one, which I've been putting on everything this week, but any mixture will do, or even just garlic alone.

Cross-posted to fandom_cookery.

Comments

[loneraven.livejournal.com]

Ooh, thanks for this! I may have to try it. I have a faintly similar recipe (http://www.generalist.org.uk/blog/2010/recipe-chicken-with-apricot-sauce/), but your version sounds fabulous.

(edit for html fail)

[icepixie]

Ooooh, your recipe looks incredible as well. I like honey and chicken a lot. (I've made an orange-honey-cinnamon chicken dish before, but can't seem to get it to taste as good as I did the first time.)

And you're welcome! This dish is soooo good. I'm busy scheming what else I can use the rice with.

[chickwithmonkey.livejournal.com]

This looks DELICIOUS.

[icepixie]

It is! And it's not too difficult, either, which is always a plus.

[amphetamine-47.livejournal.com]

Ooh, I'm definitely going to have to make that rice, at the very least...I think I had this at a middle eastern restaurant once & hadn't been able to figure out how they got it so delicious! Thanks! :D

[icepixie]

I had the rice at an Indian restaurant actually. Well, it was jasmine rice with a cinnamon stick in it, but pretty similar. Mine is more cinnamony. :)