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Servings 4
Calories 611 kcal
Prep Time20 mins
Cook Time20 hrs
Total Time20 hrs 20 mins

Ingredients
 

  • 2 tbsp olive oil
  • 4 small chicken breasts skin on
  • 2 tbsp Chinese five spice
  • 385 g tin apricots in syrup
  • 2 tsp green peppercorns in brine
  • juice from 1 large lemon
  • salt
  • freshly milled black pepper
  • large red onion, skin on
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 1 clove garlic crushed
  • 1 tbsp fresh sage, chopped
  • 200 g frozen broad beans, defrosted

Instructions
 

  • To roast the onions, take off any loose skins and place them on a wire rack and place the wire rack into a baking sheet.
  • Put the baking sheet in a moderate oven 200 C, gas 6 and bake them in their skins until you can push a skewer right through without any resistance. When cooked, remove from the oven and leave to cool completely.
  • When cool, remove the outside skins until you end up with a soft onion with no dry skin. Cut the onion in half lengthways and place the cut halves onto kitchen paper to dry out. Do not cut off the root.
  • Rub the Five-spice powder and pepper all over the chicken breasts.
  • Next, place the apricots and syrup into a liquidiser along with a tsp of peppercorns and brine and blitz smooth.
  • Pour into a bowl and season well with a little pepper, salt, lemon juice and sugar.
  • Warm a frying pan and add the oil and butter, and heat ‚until foaming. Season the chicken breasts with and salt and cook skin side down for a couple of minutes.
  • Pop in the oven or turn over and gently cook over medium heat, until cooked, probably 5-6 minutes.
  • Take care not to overcook; the meat should be nice and juicy and not dry and tough.

To Serve

  • Slice the chicken on a slight angle, open up slightly and spoon over a little sauce and roasted onions. See recipe below.
  • Warm a little unsalted butter in a frying pan until it starts to brown, then re-season the cut onions well with salt and pepper and a touch of sugar. Add the garlic.
  • Brown in the butter nice, and slowly they will caramelize and start to crisp up.
  • At this point, add the broad beans, chopped sage and warm through. Serve the chicken breast with the onions and broad beans, then spoon over the sauce.
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Nutrition Facts
Spiced Chicken Breast with Apricots Green Peppercorns & Sweet Onions
Amount per Serving
Calories
611
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
1
g
Cholesterol
 
143
mg
48
%
Sodium
 
171
mg
7
%
Potassium
 
844
mg
24
%
Carbohydrates
 
23
g
8
%
Fiber
 
5
g
21
%
Sugar
 
10
g
11
%
Protein
 
44
g
88
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Chicken, Classic Main Courses, Main Course
Cuisine Spring, Summer
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