INGREDIENTS:
- 3 skinless, boneless chicken breasts, each cut into 3 similar sized pieces
- sea salt & black pepper
- 2-3 tbsp cornflour
- 1 tbsp olive oil
- 300ml chicken stock
- 1 garlic clove, chopped
- 1 chilli, chopped
- 4 tbsp fine-cut well flavoured orange marmalade
- 1 tsp fresh thyme leaves, or half a tsp dried
- juice of a quarter of a lemon, if necessary, to taste.
INSTRUCTIONS:
- Place the chicken into a bowl and add the seasoning and cornflour. Toss the chicken until liberally coated.
- Heat the oil in a frying pan and when hot, add the chicken pieces. Fry for 8-10 mins, until golden on all sides.
- Reduce the heat, add the garlic and chilli and cook for 1 minute more.
- Add the stock, marmalade and thyme. Stir through until the marmalade has dissolved, then simmer for 5 minutes or until the chicken is cooked through.
- Remove the chicken and reserve to keep warm.
- Boil the mixture hard to reduce to a syrupy sauce, serve the chicken and pour the sauce over the chicken.
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