Basil chicken
23
- Prep Time10 min
- Total Time10 min
- Makes4 servings
Roberto Caruso
Ingredients
vegetable oil
8 skinless, boneless chicken thighs, or 4 skinless, boneless chicken breasts
1/2 smalll red onion
1/2 cup orange or mango juice
1 tsp dried basil leaves
1 tsp ground cumin
1/2 tsp salt
1/2 lime
1/4 cup coarsely chopped fresh basil, or 2 green onions, thinly sliced
Instructions
Lightly oil a large frying pan and set over medium heat. When hot, add chicken and cook until lightly golden, 3 to 4 minutes per side. Meanwhile, thinly slice red onion. When chicken is golden, scatter onion around chicken. Pour in orange juice. Sprinkle with dried basil, cumin and salt.
Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken halfway through, until chicken is springy when pressed, 6 to 8 minutes. Squeeze juice from lime overtop. Remove chicken and place on dinner plates. Increase heat to high. Boil pan juices, stirring often, until slightly thickened, about 2 minutes. Stir in fresh basil. Drizzle over chicken. Great with jasmine rice and slices of mango.
Nutrition (per serving)
Calories 187, Protein 22.6g, Carbohydrates 7.3g, Fat 7.2g, Fibre 0.8g, Sodium 388mg.
A mixture of dried basil and orange juice adds pizzazz to this quick and easy chicken saute.
