Grilled Chicken with Saffron and Apricots
Grilled Chicken with Saffron and Apricots
Ingredients
- 4 skinless and boneless chicken breast halves
- 2 tbsp butter
- 1 tbsp (15 ml) olive oil, plus more for the spinach
- 1 onion, chopped
- 1 small yellow bell pepper, seeded and diced
- 2 garlic cloves, finely chopped
- 3/4 cup (150 g) dried apricots, diced
- 2 tbsp (30 ml) lemon juice
- 2 tsp (10 ml) honey
- 1 pinch saffron
- 1/2 cups (375 ml) chicken broth
- 4 cups (1 litre) baby spinach
Instructions
- In a large non-stick skillet over medium-high heat, brown the chicken in the butter and oil for 5 to 6 minutes per side or until fully cooked. Season with salt and pepper. Set aside on a warm plate.
- In the same skillet, brown the onion and bell pepper. Add oil, as needed. Add the garlic and cook for 1 minute, stirring constantly. Add the apricots, lemon juice, honey and saffron and stir well to combine. Add the broth and bring to a boil. Reduce until the sauce is syrupy. Adjust the seasoning.
- In a bowl, combine the spinach with a little olive oil. Season with salt and pepper.
- On a work surface, thinly slice the chicken. Divide the spinach among four plates. Top[ with chicken and the apricot mixture.
Grilled Chicken with Saffron and Apricots