One-pan sticky marmalade chicken

Ingredients:

• Olive oil or canola oil, for frying 
• 6-8 (about 700g) chicken fillets 
• Salt and milled pepper 
• 1 onion, sliced 
• 2 tsp (10ml) PnP crushed garlic & ginger 
• 2 tsp (10ml) wholegrain mustard 
• ¼ cup (60ml) butter 
• ⅓ cup (80ml) orange marmalade 
• 2 Tbsp (30ml) brown sugar or honey 
• 1 tsp (5ml) smoked paprika (optional) 
• ¼ cup (60ml) water 
• 1 packet (400g) PnP tasty stem broccoli, blanched 
• ½ packet (150g) Brussels sprouts, halved and blanched 
• Splash fresh orange juice (or lemon juice) 
• Orange slices, for garnish (optional) 

Method

1. Heat a glug of oil in a pan over high heat. 
2. Season chicken and fry until browned, about 4-5 minutes per side. 
3. Remove and set aside. 
4. Sauté onion in the same pan over medium heat until soft, about 8 minutes. 
5. Add crushed garlic & ginger, mustard and butter, and simmer for a few minutes. 
6. Return chicken to pan. 
7. Combine marmalade, sugar or honey, paprika and water. 
8. Pour into pan and cook for 5-8 minutes, coating chicken in glaze. Season. 
9. Stir through blanched greens and cook for 3-5 minutes until brussels sprouts are bright green and tender. 
10. Stir in orange juice and serve, garnished with orange slices if you like. 

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