Grilled Chicken with Saffron and Apricots 



Grilled Chicken with Saffron and Apricots 



Open in full-screen mode

Grilled Chicken with Saffron and Apricots 




Preparation
15 MIN
Cooking
20 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a large non-stick skillet, brown the chicken in the butter and oil for about 5 to 6 minutes per side or until fully cooked. Season with salt and pepper. Set aside on a warm plate.
  2. In the same skillet, brown the onion and bell pepper. Add oil, as needed. Add the garlic and cook for 1 minute. Add the apricots, lemon juice, honey, and saffron and stir to combine. Add the broth and bring to a boil. Reduce until the sauce is syrupy. Adjust the seasoning.
  3. In a bowl, combine the spinach with a little olive oil. Season with salt and pepper.
  4. Thinly slice the chicken. In four plates, serve the chicken over the spinach and top with the apricot mixture. 



Note

Saffron is a spice that is composed of a variety of stigmas of crocus. If you do not have any on hand, you can simply omit it in this recipe.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum