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icepixieOm 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![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
fandom_cookery.
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.
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