Illustration depicting a plethora of fresh cooking ingredients

Harissa Marmalade Glazed Chicken Bowls

Prep time: 15 mins |Cook time: 25 mins |Total time: 40 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Harissa Marmalade Glazed Chicken Bowls

Prep time: 15 mins |Cook time: 25 mins |Total time: 40 mins |Serves: 4 |

Harissa Marmalade Glazed Chicken Bowls

INGREDIENTS

  • 2 skinless chicken breasts
  • 2 Tbsp Cook's Pantry Harissa
  • 4 Tbsp Cook's Pantry Clementine Marmalade
  • 1 orange
  • 2 Tbsp honey
  • 2 garlic clove, minced
  • 1 cup of cauliflower
  • 1 cup of broccoli
  • ½ cup of chopped carrots
  • 1 tsp of red pepper flakes
  • 1 TBsp rice wine vinegar
  • 1 TBsp butter or ghee
  • 1 cup of Jasmine rice
  • 2 Tbsp olive oil

For Garnish:

  • Sesame seeds
  • Orange zest

DIRECTIONS

  1. Add rice to a pot with 2 cups water and bring to a boil; cover and reduce heat to medium. Simmer for 15 mins; once done, remove from heat and let stand 10 minutes then fluff the rice with a fork and re-cover.
  2. While rice cooks, rub chicken breasts with harissa and set aside.
  3. Chop vegetables into bite-sized pieces.
  4. Whisk together Clementine marmalade, juice of 1 orange, honey, garlic and red pepper flakes. Save orange peel for zest.
  5. Add 1 TBsp oil to a pan and cook chicken, turning only once; approximately 6 minutes per side.
  6. Remove chicken from pan, and set aside to rest.
  7. Without wiping out the pan, add the rice wine vinegar. Deglaze the pan by scrapping any charred bits off the surface.
  8. Pour marmalade mixture into the pan, add butter and turn heat up to medium-high; once bubbling, reduce heat to medium - medium-low, and simmer, stirring frequently, for approximately 3-5 minutes, until mixture is thickened.
  9. While the glaze is being made, saute vegetables in 1 Tbsp olive oil over medium heat for approximately 5 minutes, stirring occasionally. Remove from heat and set aside.
  10. Cut chicken into bite-sized chunks and add to pan; toss the chicken in the mixture to coat. Remove from heat and let it stand a few minutes to allow the glaze to thicken more.
  11. Divide rice between bowls, add vegetables and top with chicken and sauce.
  12. Garnish with orange zest and sesame seeds.

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