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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We have a plethera of mint that grows behind our home. The scent is overwhelming when you walk down the steps into the backyard. This dish is a very quick recipe to pull together. It has a fruity flavor that is so yummy. Ingredients:
6 boneless skinless chicken breasts |
1 teaspoon turmeric |
1 tablespoon whole grain mustard |
1 1/2 cups orange juice |
2 tablespoons honey |
2 tablespoons sunflower oil |
1 3/4 cups long grain rice |
1 orange |
3 tablespoons chopped fresh mint |
salt and pepper |
1 sprig fresh mint, to garnish |
Directions:
1. Cut the surface of the chicken with diamond marks, by cutting the surface 3 times an inch apart one way, and then turning a fourth of a turn and cutting again 3 times, then place in a shallow dish.
2. Combine the next 4 ingredients and pour over the chicken and then salt and pepper, then cover and place in the fridge for about 4-6 hours, or until needed.
3. Get chicken out of fridge and take out of marinade and pat dry with paper towels.
4. Heat the oil in a skillet, and then saute the chicken until it is golden, turning once. Drain off excess oil and then pour marinade into the skillet and cover and simmer for 10-15 minutes, until the chicken is tender.
5. Cook the rice according to instructions, and once done drain well. Grate the orange rind and stir into the rice with the mint.
6. Remove white plith from orange and cut into segments.
7. Serve chicken with rice and orange segments and mint sprigs.
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