Chicken with Almond, Olive and Roasted Red Pepper Relish
Tonight I decided to go for Southern Italian flavours and whipped up a simple toasted almond, orange, roasted red pepper and raisin compote.
Servings 2 people
- 2 tbsp sliced almonds
- 2 tsp olive oil
- 2 chicken breasts , skinless and boneless
- Pinch each of salt , pepper, and oregano
- 1/4 c orange juice
- 2 tbsp raisins
- 3 tbsp chopped roasted red peppers
- 2 tbsp chopped kalamata olives
In a dry pan, toast the almonds over medium heat until lightly golden and fragrant. Keep a close eye on these as they can burn pretty quickly! Remove from pan and set aside.
Preheat your oven to 375 F. Heat some oil in a cast iron pan over medium high heat. Season the chicken with salt, pepper and a touch of oregano. Sear the chicken breasts on both sides, then pop into the oven until it reaches 165 F (this usually takes me about 20 minutes.. depends on the size though, so I ALWAYS use a thermometer).
Heat up the orange juice in the microwave for about 30 seconds, then add in the raisins. Let the raisins sit in the juice until they plump up.
Right before serving, toss the roasted red peppers, olives and almonds with the juice and raisins, and season with salt and pepper to taste.
Serve the compote over the chicken breasts and enjoy!