Poulet épicé aux abricots

Protéine végé plutôt

Découverte

avec orzo aux légumes du jardin

10 min

Difficulté: 2/3

Canadienne

Ce repas vous séduira! Les hauts de cuisse de poulet sucrés, acidulés et épicés sont saisis avant d’être cuits dans une sauce à base de vin blanc et servis avec un orzo débordant de légumes.

Allergens

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Plaque de cuisson

Cuillères à mesurer

Passoire

Petit bol

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Tags

Découverte

Climate-conscious

Ingrédients

Filets de poitrines de poulet

310 g

Orzo

170 g

Poivron

1 unit(s)

Bébés épinards

56 g

Vin blanc de cuisine

4 tbsp

Confiture d'abricots

2 tbsp

Concentré de bouillon de poulet

2 unit(s)

Moutarde à l’ancienne

1 tbsp

Sel d'ail

1 tsp

Flocons de piment

1 tsp

Poivre

0.125 tsp

Beurre non salé

1 tbsp

Sel

0.125 tsp

Huile

1 tbsp

Preparation

Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Meanwhile, core, then cut pepper into 1/2-inch pieces.
Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.

Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
Add apricot spread, mustard, half the broth concentrates, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)

Add orzo to the boiling water.
Cook uncovered, stirring occasionally, until tender, 10-12 min.
Drain and return orzo to the same pot, off heat.
Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
Stir until butter melts, 1 min, then cover.

Meanwhile, pat chicken dry with paper towels. Cut into 2-inch pieces, then season with remaining garlic salt and pepper.
Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
Sear until golden-brown, 2-3 min per side. (NOTE: Chicken finishes cooking in next step.)
Remove chicken from pan. Transfer to a plate.

Reheat the same pan over medium-high. Add cooking wine.
Cook, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated, 1 min.
Add apricot mixture, then stir to combine. Bring sauce to a simmer.
Add chicken. Cook, flipping halfway through, until sauce thickens slightly and chicken is cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.)