Cooking with Rena Lee

Tips: A refreshing chicken dish. Delightful!!

Yield:4

INGREDIENTS:

1	onion, chopped
2	garlic cloves
1/2 in	fresh ginger, peeled and grated
	pinch of saffron threads
4	chicken quarters (optional: cut in half)
2 tbsp	chopped fresh coriander
2 tbsp	chopped fresh parsley
2 tbsp	orange marmalade

DIRECTIONS:

Heat the oil in a large casserole, fry onion for 7-8 minutes until lightly golden.
Crush garlic , add ginger, cinnamon, saffron and a pinch of salt and pepper. Blend into pan and fry for 1 minute. Add chicken and fry over a medium heat for 2-3 minutes, until browned.
Add stock, coriander, parsley, bring to boil, cover and simmer for 50 minutes until chicken is tender.
Add orange marmalade into pan and simmer for 15 minutes, until the chicken is very tender.
Cook rice as directed on package and keep warm.
Set aside cooked chicken and keep warm. Bring sauce to boil for 3-4 minutes, until reduced and thick. Plate rice and pour sauce over chicken and rice.