RCI-MT.004.0047.001
Baked Chicken with Bramley Apples and Orange Glaze
This is a simple but very tasty way of cooking chicken; it can be made well in advance, and cooked at the last moment. If you can leave the chicken to marinate overnight then all the better.
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- corn fed4 unitfree range chicken breasts, medium, skin removed
- 2 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 1 tsp
- of garlic2 clovespeeled and crushed
- 175 ml
- Bramley apples2 smallpeeled, cored and cut into small pieces
- 3 tsp
- 2 tbsp
Method
1
Crack and grind the black peppercorns using a mortar and pestle to a medium-fine consistency. Combine the ground peppercorns, allspice, oregano, cumin, cinnamon, and crushed garlic in a small bowl to create the spice rub.
2
Pat the chicken breasts dry with paper towels. Rub the spice mixture evenly over all sides of each chicken breast, coating thoroughly.
3
Heat the olive oil in a large ovenproof skillet over medium-high heat. Once shimmering, place the seasoned chicken breasts in the pan and cook for 3-4 minutes per side until lightly browned.
8 minutes
4
Peel and core the Bramley apples, then cut them into small, even pieces. Distribute the apple pieces around the chicken breasts in the skillet.
5
Pour the orange juice over the chicken and apples, ensuring the liquid reaches about halfway up the sides of the chicken. Drizzle the honey over the top of each chicken breast.
6
Transfer the skillet to a preheated 180°C (350°F) oven and bake uncovered for 35-40 minutes until the chicken is cooked through (internal temperature 75°C/165°F).
38 minutes
7
Remove the skillet from the oven and carefully transfer the chicken breasts to a serving platter. Spoon the apples and pan juices over the chicken, allowing the glaze to settle.