marmalade & apricot chicken
Chicken breast
1 tbsp organic marmalade
1 tbsp organic apricot jam
Rosemary, loads
1 clove of garlic, sliced
½ orange, juiced with sacs
Zest of 1 orange
Sunflower seeds
Spinach
Carrots
½ orange, cut into triangles
Salt & pepper
1. Clean chicken and score the meat. Rub in the marmalade and apricot jam. In between the gaps, stuff in the rosemary. Leave for a few minutes.
2. Add butter and garlic into hot pan. Place chicken on the pan and let it cook on one side. Add in some of the marinade and slowly pour in some orange juice. Keep adding until chicken is nicely browned with nice caramelized bits of jam and rosemary leaves.
3. Once cooked, let the chicken sit for a while with its juices. Serve over a bed of lightly blanched spinach, carrots and oranges. Pour remaining juices over and sprinkle with sunflower seeds.
