Sweet and Spicy Chicken Breasts are made with a tangy citrus sauce.
- 6 chicken breasts bone-in
- 2 tbsp chicken seasoning I used The Keg brand
- salt and pepper
- 1 cup orange juice
- 1 tbsp grated orange peel
- 2 tbsp lemon juice
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp nutmeg
- 1 tsp red pepper chilli flakes optional
- 1/2 cup orange marmalde
- 2 tbsp red pepper jelly
- 1/2 orange zest
- 1 tbsp cornstarch
- 2 tbsp water
- 1/8 cup apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 cup canola oil
- 2 tbsp chopped parsley
- 1 cup frozen peas
- 1 cup couscous
- 2 green onions chopped
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In a small sauce pan combine the orange peel, lemon juice, Worcestershire, Dijon, red pepper chilli flakes, nutmeg, red pepper jelly and marmalade.
Stir over medium heat until it come to a boil and all the ingredients combine.
Ensure that the chicken is dry.
Rub the chicken with the seasoning and salt and pepper.
Brown chicken in a skillet and put into a baking dish.
Remove about 1 cup of the sauce from the pan and brush it on the chicken.
Place in a 400 F oven for 45 minutes, basting every 15 minutes.
Remove chicken from pan.
Add the cornstarch slurry to the pot of sauce.
Serve the sauce over the chicken
Plate with the couscous.
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Cook Couscous as per package directions.
Place frozen peas into warm water until they come to room temperature.
Mix orange, juice, lemon juice, canola oil, dijon and parsley.
Toss the peas into the couscous.
Pour dressing over the couscous and peas.
Serve with chicken as a side.
You could use a whole cut-up chicken for this recipe.
I only cooked two chicken breasts tonight, but made extra sauce.
This may also be served on a platter, but it is more elegant plated when entertaining.