Spicy Apricot Chicken
with Garden Veggie Orzo
This meal truly has it all! Sweet, tangy and spicy chicken thighs are seared before being cooked in a white wine-based sauce and served with veggie-packed orzo.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya Peut contenir Blé)
170 g
Orzo
(Contient Blé)
1 pièce(s)
Poivron
56 g
Bébés épinards
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
2 cs
Confiture d'abricots
(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)
2 pièce(s)
Concentré de bouillon de poulet
1 cs
Moutarde à l’ancienne
(Contient Moutarde Peut contenir Soya, Sulfites, Crustacés, Moutarde, Noix, Lait, Blé, Oeuf, Gluten, Sésame, Poisson)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 cc
Flocons de piment
(Peut contenir Sulfites, Noix, Moutarde, Soya, Lait, Sésame, Triticale, Blé, Arachides)
Pas inclus dans votre livraison
0.13 cc
Poivre*
0.13 cc
Sel*
1 cs
Huile*
1 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
Instructions
- 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 spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Add apricot spread, mustard, half the broth concentrate, 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 chicken into 2-inch pieces, then season with remaining garlic salt and pepper.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken.
- Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
- Remove from the pan and 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.)
- Add peppers and spinach to the pot with orzo. Stir until spinach wilts, 1 min.
- Divide orzo between plates. Top with chicken and any sauce from the pan.
- Sprinkle with remaining chili flakes, if desired.
If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu into 1-inch pieces, then season with remaining garlic salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl cook tofu in 2 batches, using 1 tbsp oil for each batch!) Follow the rest of the recipe as written.