Wednesday, January 25, 2012

Honey-Cranberry Chicken with Orange-Paprika Rice

I was browsing online at lunch this week, looking for recipes.  It was grey and ugly outside so I'd skipped my lunch walk, and my book wasn't speaking to me.  I stumbled upon this recipe, and thought it sounded like it'd be great! Plus, I have all of that stuff on hand, right? Nothing too exotic, really.  Yeah, no.  I was almost out of chicken.  I only had one chicken breast left, so the pics look a little strange.  The recipe though, yum! It's a definite repeat!  I loved the rice too -- orange and paprika didn't really speak to be on paper, but the final product was so good I was glad there were leftovers!

I can't believe it's nearly the end of January.  I'll be in pursuit of a great plain chocolate ice cream recipe and either brownies or Nanaimo bars for my sister's birthday, the 1st of February.  I'm looking forward to using my ice cream maker again, especially since I just bought the Ben & Jerry's Ice Cream cookbook.

I'm half-way through my cake decorating course, and a little sad... once this one's done, there won't be any more until May!  But, there are lots of birthdays in between now and then, so I'll get in lots of practice before the level 4 course.  For now, very un-cake-like suppers will have to tide over my desire to create.

Honey-Cranberry Chicken with Orange-Paprika Rice
Makes: 4 servings

1 cup brown rice
zest from one orange (or 1 tsp dried zest)
juice from one orange (or 3 - 5 Tbsp orange juice)
1 tsp sweet paprika
1 tsp sea salt, divided
1 cup whole cranberries, fresh or frozen
1 tbsp extra-virgin olive oil
1 lb boneless, skinless chicken breast, cut into 4 equal portions (TIP from source: Butterfly breasts into halves if they are more than 1-inch thick.)
2 tbsp raw honey
1 tsp ground mustard
1 tsp dried sage

Cook rice according to package directions, first adding zest to pot when you add water. When rice is cooked through, remove from heat and stir in orange juice, paprika and 1/2 tsp salt.

Chop cranberries and set aside. Heat oil in a large skillet on medium for 1 minute. Add chicken, swirl to coat in oil and sauté for 3 minutes or until chicken begins to turn golden brown. Flip breasts over and cook for another 3 minutes.

Add cranberries, honey, 1/4 cup water, mustard, sage and remaining 1/2 tsp salt to chicken. Reduce heat to low, cover and simmer for 12 minutes. Cut into thickest part of breast to check for doneness. If still pink, continue cooking for 2 to 3 minutes.

Remove chicken from pan with a slotted spoon and set aside. Continue cooking sauce for another 10 minutes or until it has reduced to a thick paste. Mound out 3/4 cup rice onto each of 4 plates. Serve 4 oz chicken topped with 1 tbsp cranberry sauce.

Source: Clean Eating Magazine, online.

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