Name: Grilled Chicken with Saffron and Apricots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 4 skinless and boneless chicken breast halves; 2 tbsp butter; 1 tbsp (15 ml) olive oil, plus more for the spinach; 1 onion, chopped; 1 small yellow bell pepper, seeded and diced; 2 garlic cloves, finely chopped; 3/4 cup (150 g) dried apricots, diced; 2 tbsp (30 ml) lemon juice; 2 tsp (10 ml) honey; 1 pinch saffron; 1/2 cups (375 ml) chicken broth; 4 cups (1 litre) baby spinach

Ingredients

4 skinless and boneless chicken breast halves
2 tbsp butter
1 tbsp (15 ml) olive oil, plus more for the spinach
1 onion, chopped
1 small yellow bell pepper, seeded and diced
2 garlic cloves, finely chopped
3/4 cup (150 g) dried apricots, diced
2 tbsp (30 ml) lemon juice
2 tsp (10 ml) honey
1 pinch saffron
1/2 cups (375 ml) chicken broth
4 cups (1 litre) baby spinach

Preparation

In a large non-stick skillet over medium-high heat, brown the chicken in the butter and oil for 5 to 6 minutes per side or until fully cooked. Season with salt and pepper. Set aside on a warm plate.
In the same skillet, brown the onion and bell pepper. Add oil, as needed. Add the garlic and cook for 1 minute, stirring constantly. Add the apricots, lemon juice, honey and saffron and stir well to combine. Add the broth and bring to a boil. Reduce until the sauce is syrupy. Adjust the seasoning.
In a bowl, combine the spinach with a little olive oil. Season with salt and pepper.
On a work surface, thinly slice the chicken. Divide the spinach among four plates. Top[ with chicken and the apricot mixture.

Note from Ricardo

Saffron is a spice that is derived from the stigmas of a crocus variety. If you don’t have any on hand, you can simply omit it in this recipe.

Grilled Chicken with Saffron and Apricots

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note