Grilled Chicken With Saffron and Apricots
"From Ricardo. Posted for ZWT - NA*ME"
photo by Annacia
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 2 tablespoons butter
- 1 tablespoon oil
- 1 onion, chopped
- 1 small yellow bell pepper, seeded and finely diced
- 2 garlic cloves, finely chopped
- 3⁄4 cup dried apricot, diced
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 pinch saffron
- 1 1⁄2 cups chicken stock
- 4 cups Baby Spinach
- salt and pepper
directions
- In a large non-stick skillet, brown chicken in butter and oil about 5-6 minutes on each side or until cooked. Add salt and pepper. Set aside on a warm plate.
- In the same skillet, brown onion and bell pepper. Add oil if needed. Add garlic and keep cooking 1 minute. Add apricots, lemon juice, honey, saffron and stir well. Add chicken broth and bring to boil. Let reduce until sauce has a texture of syrup. Adjust seasoning.
- In a bowl, mix spinach with a little bit of olive oil. Add salt and pepper.
- Slice the chicken. In 4 plates, serve the chicken on the spinach and put the apricots garnish on top.
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Reviews
-
We thought this was very tasty, though I preferred it before I added the saffron (not my favorite spice) I did cut back on the apricots a little since it seemed like a lot compared to the amount of chicken. If making this again I would use chicken thighs instead of breasts, I think the darker flavor would marry well with the flavors of the sauce. I served this with Recipe #170604 and they really complimented each other. Made for ZWT 9 by one of Mike and the Appliance Killers
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This was ok. The only thing I changed was using a cornstarch as Annacia did. -
This was so very good! I used a VERY light "butter" and red capsicum (yellow are very expensive and slow sellers here). I made all the sauce for the two of us but will use the rest on a pheasant I have in the freezer. The spinach was delicious as it wilted under the chicken breast. Thank you so much for posting! -
This sauce is worth making on it's own! I have quite a bit left (yay) and some pork cubes in the freezer that are going to be glorified by it. I made it by the recipe (yes Boomie, I included the honey too :D) and I needed to make a cornstarch slurry with another scant 3/4 cup of water because the sauce never really thickened for me. It just cooked away until almost gone but it was still watery. My Doc has advised me away from spinach so I put this on rice cooked in chicken stock. It made a wonderful meal that was very much enjoyed and will be again. Made for Photo Tag. -
I cut this recipe in half since there were only 2 of us, & now that I realize just how tasty it is, I look forward to serving it when we have company for dinner! Very, very nice flavor combo! Thanks for sharing this great recipe ~ It's a nice new way for me to prepare chicken breasts! [Made & reviewed in Everyday Is a Holiday tag]
Tweaks
-
We thought this was very tasty, though I preferred it before I added the saffron (not my favorite spice) I did cut back on the apricots a little since it seemed like a lot compared to the amount of chicken. If making this again I would use chicken thighs instead of breasts, I think the darker flavor would marry well with the flavors of the sauce. I served this with Recipe #170604 and they really complimented each other. Made for ZWT 9 by one of Mike and the Appliance Killers
RECIPE SUBMITTED BY
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