I am relatively new to cooking. But I tried making this Honey-Spiced Chicken with Carrots and Grapes dish because the picture in my Betty Crocker recipe book looked great. It turned out so good that it gave me confidence to cook more. I’ve modified the recipe a bit, but every time I make it my house fills with the warm aromas of cinnamon and citrus. Give it a shot – if I can do it, anyone can. Seriously. Recipe card is below, but I’ll show you step by step how it’s made.
First peel two medium carrots. They are meant to be julienned – I chop them in 3″ pieces, quarter those, then chop them down even thinner. You could even use a cheese grater if you wanted to make it easy. You need 2 cups of chopped carrots.
Get 2 cups of red seedless grapes and chop them in half.
Use any cut of chicken you prefer. Season your chicken with salt and pepper and cook them over medium-high heat in a deep skillet. I put a bit of olive oil in the pan first. When both sides are browned, toss in the carrots and two heaping spoonfuls of frozen orange juice concentrate. Then cover.
When the carrots begin to soften, add 1 tbsp of honey, 1 tbsp of balsamic vinegar, 1/4 tsp ground cinnamon, 1/4 tsp nutmeg. Bring to a boil, then reduce heat. Add the grapes, and let it simmer for 10 minutes, covered.
This is what it should look like when it’s ready. And it smells wonderful. I serve it over long grain and wild rice to help soak up all these yummy flavors.
Here is a recipe card in case it’s helpful.
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