Braised Orange Chicken with Carrots, Capers and Onion

Tasty, Quick and Easy Skillet Chicken

The dippers have some BIG changes happening in 2013. Changes that will impact the way we cook…at least for a month or two. You’re probably wondering what this change is, but we can’t announce it yet. All you need to know right now is that starting in a few weeks we won’t have access to a grill. So drum roll please, we bring you… braised orange chicken with carrots, capers and onion! No grill necessary for this tasty dinner.

The inspiration for this recipe comes from Power Foods cookbook, which E got K for Christmas. A great gift. The original recipe called for fennel, black olives and dried apricots, none of which are common items in our pantry. So, we substituted onion and capers and omitted the apricots (but you could easily use raisins instead). Braising makes the chicken fork tender, and the salt of the capers pairs well with the sweetness of the orange juice and carrots. Served with a delicious grain on the side, such as quinoa (another power food), this chicken is a nourishing, healthy and quick weeknight meal.

Happy double dipping!

 

Skillet Chicken with Carrots, Onions and Capers

Recipe – adapted from Power Foods Cookbook

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 ¾ tsp. paprika
  • 2 Tbsp. olive oil
  • 1 medium onion, thinly sliced
  • 3 large carrots, peeled and thinly sliced
  • 1 tsp. ground cumin
  • ½ cup reduced sodium chicken broth
  • ½ orange juice
  • 2 Tbsp. capers

Method

  1. Rub chicken on both sides with ¾ tsp. paprika and season with pepper.
  2. In a large skillet heat 1 Tbsp. olive oil over medium-high heat.
  3. Cook chicken until lightly browned, about 3 minutes each side. Transfer to a plate.
  4. Reduce heat to medium and add remaining 1 Tbsp. olive oil. When hot add onions and carrots.
  5. Cook, stirring occasionally until vegetables are crisp-tender and lightly browned. (5-7 minutes)
  6. Add remaining tsp. paprika, cumin and season with pepper. Cook, stirring until spices are fragrant (about 1 minute).
  7. Add chicken, along with orange juice, broth and capers. Cover and simmer until vegetables are soft and chicken is cooked through (12-15 minutes).
  8. Serve with couscous, quinoa or whole-grain rice and enjoy!
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