Chicken With Cinnamon and Celery and Basil-Orange Rice
Meal Time - 35 minutes / Serves 4
Cooking Sequence
- Prepare rice and begin to cook - 10 minutes
- Prepare chicken, complete rice, and serve - 25 minutes
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Chicken With Cinnamon and Celery
Ingredients
4–5 ribs celery (rinsed)
1/2 teaspoon kosher salt
1/2 teaspoon garam masala spice blend
1 teaspoon ground cinnamon, divided
1/4 teaspoon red pepper flakes
3 boneless, skinless chicken breasts (1.75 lb)
1 tablespoon canola oil
1 (9-oz) jar mango chutney
1/4 cup cream sherry
Steps
- Cut celery ribs lengthwise, turn and slice thinly; set aside. Stir together in a medium bowl, salt, garam masala, 1/2 teaspoon of the cinnamon, and red pepper flakes. Preheat large sauté pan on medium-high 2–3 minutes. Place chicken breasts in spice mixture and turn until evenly coated with spice mixture (wash hands). Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on each side or until golden.
- Reduce heat to medium; cover and cook 5–7 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Transfer chicken to serving plate and cover to keep warm.
- Add celery to pan; cook 1–2 minutes, stirring often, or until celery begins to soften. Stir in chutney, remaining 1/2 teaspoon cinnamon, and sherry. Cook 2–3 more minutes, stirring continuously, or until mixture boils and flavors are blended. Slice chicken; serve topped with sauce.
CALORIES (per 1/4 recipe) 440kcal; FAT 8g; CHOL 95mg; SODIUM 830mg; CARB 50g; FIBER 1g; PROTEIN 35g; VIT A 6%; VIT C 2%; CALC 4%; IRON 8%
Basil-Orange Rice
Ingredients
1 tablespoon canola oil
1 1/2 cups long grain white rice
2 1/2 cups water
1 large orange (for zest)
1/2 cup fresh basil leaves (rinsed)
1/2 cup golden raisins
2 tablespoons honey
Steps
- Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add rice; cook 2–3 minutes, stirring continuously, or until rice is well coated with oil and begins to turn bright white.
- Stir in water and bring to a boil. Cover tightly, reduce heat to lowest setting, and cook 20–22 minutes (do not remove lid during cooking). Meanwhile, peel a few strips of orange peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon). Cut basil leaves into very thin strips; combine both and set aside.
- Fluff rice with fork. Stir in zest, basil, raisins, and honey until well blended. Serve.
CALORIES (per 1/4 recipe) 410kcal; FAT 4g; CHOL 0mg;
SODIUM 10mg; CARB 85g; FIBER 2g; PROTEIN 6g;
VIT A 0%; VIT C 4%; CALC 4%; IRON 20%
Utensils & Cookware
- medium saucepan with lid
- large sauté pan with lid
- zester (or vegetable peeler)
- cooking spoons
- meat thermometer
- knife and cutting board
- measuring utensils
Shortcuts & Tips
Don’t walk away from the cinnamon-celery sauce when finishing the chicken dish; the sauce can burn easily, if not stirred continuously.
Recipe Version 06/09-0107
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