Chicken breasts with cranberry pilaf
This chicken dish is served with a warm rich sauce and a "festive†rice pilaf.
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Loading... Ingredients
- 250 ml (1 cup) Spekko India Gate Classic Basmati Rice
- 45 ml (3 tbsp) butter
- ½ red onion, finely diced
- ¼ cup dry white wine
- 375 ml (1 ½ cup) chicken stock
- 1/3 cup pitted dried cherries or cranberries, chopped
- 1/3 cup chopped walnuts
- salt and pepper to taste
- 125 ml (½ cup) chicken stock
- 125 ml (½ cup) sherry
- 5 ml (1 tsp) cornflour
- 20 ml (4 tsp) water
- 5 ml (1 tsp) butter
- ½ tsp fresh thyme leaves
- salt and white pepper to taste
For the pilaf
Sauce
Method
- First make the pilaf. Soak the rice in water for 20 -25 minutes, drain.
- Melt butter in a saucepan; add onion and sauté until translucent.
- Add the drained rice and stir coat rice with butter and onion mixture.
- Pour in the chicken stock and boil rice until cooked, Strain and add in chopped dried cherries.
- Season with salt and pepper to taste.
- Mix in chopped walnuts just before serving.
- Preheat the oven to 200°C.
- Score skin of the chicken breasts and coat with olive oil. Rub in salt, pepper and nutmeg.Â
- Using an oven-proof saucepan fry the chicken breasts skin side down for 2 minutes, turn and fry opposite side for another 2 minutes. Place in the oven and grill for 6 minutes or until cooked.
- Remove from the pan, cover in foil and rest for 10 minutes.
- To make the sauce, add the chicken stock to the pan and deglaze.
- Add the sherry and simmer until liquid reduces by 1/3.
- Mix the corn-starch and water.
- Reduce the heat and stir in the corn-starch. Season with white pepper.
- Add fresh thyme and butter and stir.
- Slice the chicken breasts into 5 mm thick slices.
- Fan out on a flat white plate
- Drizzle over the sauce.
- Serve with rice on the side of the chicken slices.
- To create a festive air, add some fried pears or figs to the dish.
To serve