This was very tasty, and even tastier when heated up the next day, however be careful, if heating up again, not to cook long or the chicken will get dry.
Preparation Time: 20 minutes plus few hours marinating
Cooking Time: 30 minutes
Ingredients ¾ kg chicken breasts
¼ cup apple cider
1 - 2 tbsp soy sauce
1 tbsp lemon juice
¾ tsp curry powder
Dash each of oregano, thyme and ginger
½ clove garlic
1 onion, thinly sliced
¾ cup rice
2 Granny Smith apples
¼ cup blanched almonds
1 tbsp red capsicum, chopped
½ tbsp green capsicum, chopped
Mix the soy sauce and half the cider with the lemon juice, crushed garlic, thyme, oregano, curry powder and ginger.
Pour over the chicken and marinate it for a few hours if possible.
Meanwhile saute the onion slices in butter.
Remove from the pan and reserve.
Drain and dry the chicken breasts, coat with some seasoned flour, and brown in a pan with a little more butter.
Add the onion and marinade, cover and simmer about 15 minutes.
Peel and core the apples and cut into thick slices.
Keep a few of these slices, and chop the remainder and add to the chicken, and cook a further 10 minutes.
Saute the apple slices in butter and brown the almonds.
For the rice
Boil the rice until tender and keep hot.
Add the almonds and capsicums to the rice.
Make a border with the rice around each plate or the serving platter.
Put the chicken and onion in the centre and arrange the left over apple slices around it.
Add the rest of the cider to the juice in the pan, heat, season and serve over the chicken.