To serve for more than one simply double or triple the ingredients
Serves 1
15g/ ½ oz sultanas
1 boneless chicken breast
15g/ ½ oz butter ½ teaspoon ground cumin
1 clove garlic, crushed
grated zest of ½ orange salt and freshly ground black pepper 15g/ ½ oz flaked almonds
1 tablespoon orange juice
To decorate: freshly chopped mint
Serve with: Basmati rice or cous cous
Soak the sultanas in boiling water for 10 minutes.
Trim the chicken breast and slice into four or five pieces.
Melt the butter in a frying pan and brown the chicken on all sides.
Add the drained sultanas, cumin garlic and orange zest. Season with salt and pepper. Toss the chicken over the heat for 5 minutes until tender. Add the almonds and fry for another minute until brown.
Stir in the orange juice, allow to bubble up, then scrape any sediment from the bottom of the pan.
Serve straight away with a liberal sprinkling of chopped mint
