Marmalade Chicken with Herby Steamed Basmati Rice
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Serves 4
- 4 boneless free-range chicken fillets
- Salt and black pepper
- 2 tbsp rapeseed oil
- 300ml (½ pint) chicken stock
- 1-2 shots of Welsh liqueur
- 4 tbsp marmalade
- Fresh thyme leaves
Season the chicken with the salt and black pepper. Heat the oil in an AGA saute pan, with a removable handle, and fry the chicken until golden turn the fillets and transfer to the floor of the Roasting Oven to continue to cook for 10-15 minutes (dependent upon size).
Add the stock, liqueur, marmalade and thyme, stir for a few minutes then remove the chicken and keep warm in the Simmering Oven. Reduce the sauce on the Boiling Plate, or the floor of the Roasting Oven until syrupy, then pour over the chicken and serve with herby steamed rice.
Herby Steamed Basmati Rice
Place 225g washed Basmati rice into an AGA saucepan with 360ml water, or chicken stock and a teaspoon of salt. Bring to the boil, stir and transfer to the floor of the Simmering Oven for 20 minutes. Mix in 3 tablespoons of chopped fresh herbs and the grated rind of 1 lemon.
| Size | 5 |
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