Denise says:
This chicken recipe captures all the flavours for a sweet and happy New Year. It can be prepared in advance and reheated.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 6
Ingredients:
For the chicken6 Chicken breasts – fillets, skinned and boned
6 tablespoon sesame oil
4 tablespoons clear honey
300ml (1/2 pint) Chicken stock
For the Appled Rice
300g ( 11oz) Long grain rice
900 ml (1 ½ pints) Chicken stock
150 ml (1/4 pint) – fresh apple juice
6 spring onions – trimmed and roughly chopped
1 small onion – peeled and roughly chopped
2 tablespoons – olive oil
55g (2 oz) vegetable margarine
1 green apple – cored and roughly chopped
1 red apple - cored and roughly chopped
75g (3 oz) – raisins or sultanas
Salt and freshly ground black pepper
For the garnish
3 tablespoons – sesame seeds
6 sprigs – flat leaf parsley
Method
1)Pre-heat the oven to 200ºC/400ºF/ gas mark 6.2)Score the chicken breasts – this helps the chicken to absorb the cooking flavours and gives the meat a stylish look! Place in a shallow oven-proof dish.
3)Pour the sesame oil, honey and hot chicken stock over the chicken breasts.
4)Place in the pre-heated oven and cook for 20 minutes covered.
5)Heat the olive oil and margarine in a large saucepan.
6)Saute the onions and the spring onions for 2 minutes or until softened.
7)Add the rice, chicken stock, apple juice and raisins.
8)Simmer with the lid on the saucepan for 15 minutes
9)Stir in the chopped apple and season well with salt and freshly ground
black pepper.
10)Continue cooking for a further 5 minutes.
To serve the stylish way: 1)Toast the sesame seeds in a dry frying pan until just golden. (If they burn they will taste bitter so watch them carefully while you are cooking.)
2)Place a generous helping of appled rice onto a warmed plate, slice the chicken breast at an angle and fan on top. Spoon a tablespoon of the sesame and honey stock over each portion. Sprinkle with toasted sesame seeds and garnish with parsely.
3)Serve at once.