Summer chicken saute

by Ginny Grant | Cuisine issue #156
Serves: 4I'm a big fan of the fry then steam method for cooking chicken - it results in moist, tender meat.

You could use any other vegetables in place of the capsicums and tomatoes, and sometimes I use a slug of wine or stock instead of the orange juice.

2 tablespoons olive oil
600g skinned and boned chicken thighs, halved
1 red onion, thinly sliced
1 red capsicum, deseeded, cut into chunks
1 yellow capsicum, deseeded, cut into chunks
grated zest and juice of 1 orange
1⁄2 punnet cherry tomatoes, halved
1⁄2 cup basil leaves, torn

Heat the oil in a large wide saucepan over medium heat. Add the chicken and brown for 3 minutes each side or until golden. Remove and set aside.

Add the onion and capsicums to the pan and cook for 5 minutes or until just softened. Return the chicken to the pan along with the zest, juice and tomatoes. Season generously with salt and freshly ground black pepper then cover and let the chicken steam in the liquid over medium heat for 10 minutes or until cooked through. Stir in the basil then serve with steamed rice.

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