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Apricot Chicken

Apricot Chicken recipe, eat well on universal credit

These Chicken breasts had been loitering in the freezer for long enough!

Ingredients:-

2 Chicken Breasts
12 Dried Apricots, chopped
40g of Apricot Jam
1 Onion, diced
240ml of Chicken Stock
½ Tsp of Cinnamon
½ tsp of Fresh Rosemary, chopped finely
2 Tsp of Tabasco Sauce
Milk to soak
Olive Oil and Margarine to fry
Fresh Parsley to garnish
Salt & Pepper to season

Method:-

(1) Pound out the Chicken Breasts with a meat mallet and season with Salt & Pepper.
(2) Place in Milk and leave in the fridge for up to 2 hours to soak.
(3) In a large pan over a high heat add 1 Tbsp of Margarine and 2 Tbsp of Olive Oil.
(4) Add the Chicken Breasts and turn down the heat to medium.
(5) Cook of both sides until browned. Remove and set aside.
(6) Add a little more Oil and then add the Onions, frying until softened.
(7) Add the Stock and allow to simmer for 2 minutes.
(8) Combine the Apricots and Apricot Jam and add to the Stock.
(9) Stir in the Cinnamon, Rosemary and Tabasco Sauce. Continuing to simmer for 10 minutes until the sauce thickens.
(10) Return the Chicken and simmer for 5 minutes.

We sliced the Breasts diagonally and served over plain boiled Rice and garnished with the chopped Parsley. Very tasty and lighter than some of the dishes we’ve prepared recently.

 

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Cajun Chicken Burger with Spiced Rum Hot Sauce

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Category: Recipes

Cajun Chicken Burger with Spiced Rum Hot Sauce

 

There’s a tale behind this very odd recipe. We were given a bottle of Fairfax handcrafted Chocolate and Walnut Rum. Quite some gift! It was bankrupt stock and the label was damaged, the loss adjusters didn’t want it, but we’re not complaining. However neither of us drink spirits…

We’re not really into sweets as such so Sue cobbled this Cajun Burger gig together and it was really really good. A bit of a treat which we’d certainly not be able to afford without the gifted Rum!

General Ingredients:-

2 Chicken Breasts
Gluten free Bread Crumbs + 2 tea Spoons of Cajun Spice Mix
Gluten free Plain Flour
2 Eggs beaten
2 Gluten free Bread Buns
2 Eggs
Mayonnaise
Bacon
Cheese
Oil to fry

Ingredients for the marinade:-

Cajun Spice Mix
Sweet Paprika
Garlic Powder
Oregano
Salt & White Pepper
Cayenne Pepper
Cumin
Thyme
A hearty slug of Rum

Ingredients for the Hot Sauce:-

The remaining marinade
Hot Sauce
BBQ Sauce
More Rum!
Lime Juice
Caster Sugar

Method:-

(1) Mix all the marinade ingredients and add the Chicken Breasts.
(2) Allow to sit in the fridge covered overnight.
(3) Remove the Breasts from the marinade and pour the remaining marinade into a sauce pan.
(4) Add the remaining Hot Sauce ingredients to the pan.
(5) Dredge the Breasts in Flour, then coat in the whisked Egg then dredge in the Bread Crumbs.
(6) Set your Hot sauce to simmer over a very low heat.
(7) Grill your Bacon until it is crispy and set aside.
(8) Fry the Chicken Breasts gently turning occasionally until cooked through and golden on both sides.
(9) Place the Bacon over the Chicken Breasts and then add a Cheese which will melt.
(10) Place under the grill.
(11) Dress the base of the bun with Mayonnaise and the top with your reduced and cooled Hot Sauce.
(12) Fry the Eggs until the Yoke is still runny.
(13) Build your Burger with the Eggs on top and secure with a skewer.

Served simply with some chips this was outstanding. I’m guessing we’ll never be able to order this in a restaurant and if we could we’d probably have to sell our souls and our Cat to afford it!!!!!
 

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