Jul 1, 2010
Ingredients
- 5 tablespoons lemon juice
- 3 tablespoons Dijon-style prepared mustard
- 2 cloves garlic, chopped
- 1/4 teaspoon ground white pepper
- 6 1/2 tablespoons olive oil
- 6 skinless, boneless chicken breasts
- 100g flaked almonds
- 500ml chicken stock
- 1 teaspoon cornflour, dissolved in 1 tablespoon water
- 2 tablespoons orange marmalade
- 2 tablespoons butter, cut into pieces
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red chilli flakes
- 6 slices lemon, for garnish
Instructions
- Combine the lemon juice, mustard, garlic and white pepper. Beat in 5 tablespoons of the olive oil. Put the chicken in a shallow container and pour the lemon mixture over it.
- Cover and refrigerate for at least 1 hour.
- In a large frying pan, saute the almonds in 1/2 tablespoon of the olive oil until golden. Remove from pan and reserve. Wipe out the pan. Drain the chicken, reserving the lemon marinade.
- Add remaining 1 tablespoon olive oil to pan, then add chicken breasts and brown over high heat until brown on each side (6 to 10 minutes).
- Remove from pan and reserve.
- Strain the lemon marinade into the pan. Bring to the boil and boil for 1 minute.
- Add chicken stock and cornflour/water mixture.
- Cook over high heat, stirring occasionally, until the mixture reduces by half (about 5 minutes). Add marmalade and stir over medium heat until melted. Stir in the butter a bit at a time over high heat, stirring constantly.
- Stir in parsley and red chilli flakes.
- Return chicken to pan and heat through.
- Add reserved almonds and garnish with lemon slices.
I think this has Moroccan roots, but wherever it’s from it’s a joy to cook, and even more to eat. Ideal for summer.
Cooking time (duration): 105
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: Middle Eastern
