This is probably more of a summer dish than a cold, autumn evening dinner, but I had a random selection of food before grocery day, and decided to find a way to use them up!
It's a very simple dish, and the whole time we were eating it, Jesse kept remarking on how "confusingly delicious" it was. I guess I can take that as a compliment!
(We were too hungry to take pictures...sorry!)
I think it took about 20 minutes from start to finish. Serves 2.
All you need:
♥ vegetable oil
♥2 skinless, boneless chicken breasts OR 4 skinless, boneless chicken thighs
♥1/2 small red onion
♥1/2 cup orange or mango juice
♥1 tsp each dried basil leaves and ground cumin
♥1/2 tsp salt
♥1/2 lime
♥1/4 cup coarsely chopped fresh basil
Lightly oil a large frying pan and set over medium heat.
When hot, add chicken and cook until lightly golden, 3 to 4 minutes per side.
Meanwhile, thinly slice red onion.
When chicken is golden, scatter onion around chicken.
Pour in orange juice.
Sprinkle with dried basil, cumin and salt.
Using a wooden spoon, scrape up and stir in any brown bits from pan bottom.
Bring to a boil, then reduce heat to medium-low.
Cover and simmer, turning chicken halfway through, until chicken is springy when pressed, 6 to 8 minutes.
Squeeze juice from lime overtop.
Remove chicken and place on dinner plates.
Increase heat to high.
Boil pan juices, stirring often, until slightly thickened, about 2 minutes.
Stir in fresh basil.
Drizzle over chicken.
Serve on top of jasmine rice, and enjoy!
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