Chicken and apples turned out to be a great mix - slightly sweet, yet savoury.
I have teamed this with cumin, salsa rice and used a hot salsa to give it a kick.
Preparation Time: 25 minutes
Cooking Time: 45 minutes, cooking both at the same time
Makes: 3 servings
Ingredients For the chicken 25 g butter
About 700 g free range chicken - I used legs
3 shallots chopped
1 celery stick, thickly chopped
135 ml dry apple cider - I used non alcoholic 75 ml chicken stock
1 red apple, cored and sliced into large wedges
1 tbsp plain flour
3 tbsp sour cream (or cream fraiche)
1 tbsp Dijon mustard
For the rice 2¼ cups water
1 tbsp butter
2 tsp chicken stock granules
1 cup uncooked rice
¾ tsp ground cumin
A bit less than ½ cup of salsa -I used a hot one
1 avocado, peeled and cubed
2 green onions, sliced
Method For the rice
Bring the water to the boil in a large saucepan or use a rice cooker.
If using rice cooker add the rice, butter chicken stock powder and cumin, and turn on and cook.
If you do not have a rice cooker, when the water is almost boiling add the ingredients except the rice. Then add the rice, reduce the heat, cover and turn down and cook for about 20 minutes or until the rice is tender. It IS easier in the rice cooker.
Stir in the salsa and heat through.
Just before serving, add the avocado and spring onions, and carefully stir through.
If making this dish ahead, do not add the avocado till you are ready to serve it.
For the chicken
Heat half the butter over a low heat. Add the chicken legs, increase the heat to high and brown on all sides.
Remove from pan.
Add half the remaining butter and add the shallots and celery, and cook over a low heat for up to 5 minutes.
Put the chicken on top of these vegetables.
Pour the cider and stock over the chicken, add some salt and pepper and bring to the boil. Cover the pan and simmer for about 25 minutes or until the chicken is done.
Meanwhile in a small fry pan heat the remaining bit of butter, and when it is very hot add the apple chunks.
Cook these until they are lightly coloured, and still a bit crispy. Add them to the chicken when the chicken is cooked through.
Mix the flour, the sour cream and Dijon mustard if using, to form a paste.
Mixture should be smooth
Add this into the boiling liquid with the chicken. Bring to the boil and simmer for a minute or two until it thickens.