Biblical chicken

Biblical chicken is full of Middle Eastern flavours including almonds, orange, cinnamon and honey.  It has a slightly sweetish flavour.  Whilst usually served hot, it is also lovely cold.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 40 Mins

Ingredients

For 6 portions

80 gms            Almonds    

60 gms            Butter       

2                    Chicken supremes    

1 stick             Cinnamon  

2 tbs               Flour        

1 tbs               Honey  - runny        

2 tsp               Lemon zest  - grated 

1 tbs               Olive oil    

10 cl               Orange juice           

                      Pepper      

10 grinds         Pepper  - black        

3 tbs               Raisins      

                      Salt          

10 cl               Stock  - chicken       

30 cl               Wine  - dry white     

To serve

2                    Oranges  - peeled and cut into sections   

Method

To cut almonds into slivers, soften blanched almonds for ten minutes in boiling water and then dry them  well before cutting them into strips.

Take each breast in turn, flatten it gently and then coat it with the seasoned flour. In a large sauté pan, heat the butter and oil until the foam subsides.  Then immediately add the almond slivers and cook gently until golden brown.  Drain on a paper towel.

Add the chicken breasts to the hot fat and cook on each side for about 3 minutes or until pale gold in

colour.   Remove from the pan.

Pour away any excess fat without discarding the savoury brown bits at the bottom of the pan.  Add the wine to the pan, stirring well, and bubble for 3 minutes to intensify the flavour.  Then add the stock, orange juice, lemon rind, honey, raisins and cinnamon stick.

Bring the sauce to the boil, add the chicken breasts in one layer and spoon the liquid over them.  Cover the pan and take it off the heat.

Just before serving, bring the sauce slowly back to simmering point then lift out the breasts and arrange on a warm serving plate. Rapidly boil the sauce down until it is the consistency of pouring cream, taste and add salt and pepper, if necessary.  Remove the cinnamon stick and spoon the sauce over the chicken breasts.  Decorate the dish with the orange sections and the toasted almonds.

Wine recommendations

Conventional

     Côtes du Luberon

     Côtes du Rhône

Interesting

     Bandol

     Castillon - Côtes de Bordeaux

     Coteau Champenois