Baked Chicken with Bramley Apples and Orange Glaze

Submitted By:
Burgundy Floyd

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No. of Servings:
4

Preparation time:
10min(s)

Course:
Main

Cooking time:
25min(s)

Cooking Instructions:
Heat the oven to 220°C, Gas Mark 7.

Using a rolling pin crush the black peppercorns, place these along with the spices, oregano and garlic into a bowl large enough to take the chicken breasts and mix well.

Add the orange juice, olive oil and honey and mix well.

Add the chicken, coat in the marinade and then leave for 10 minutes.

Drain and then place the chicken into a baking tray; bake in the pre heated oven for 20 -25 minutes. The chicken must be cooked and juicy, but not overcooked, dry and stringy.

Meanwhile pop the marinade into a saucepan and cook over a gentle heat until thick and syrupy. Add the apples just at the end to cook through, but not break up completely

Cut each chicken breast into 3 and drizzle over the reduced glaze.

Serve with plain boiled rice or mashed potatoes with a few spring onions stirred through at the last moment.

Ingredients:
4 corn fed, free range chicken breasts, medium, skin removed
2 tsp black peppercorns
½ tsp ground allspice
1 tsp dried oregano
½ tsp ground cumin
1 tsp ground cinnamon
2 cloves of garlic, peeled and crushed
175mls orange juice
2 small Bramley apples, peeled, cored and cut into small pieces.
3 tsp honey
2 tbsp olive oil