The Quick Six Fix by Stuart O'Keeffe

Author:Stuart O'Keeffe
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2016-01-14T05:00:00+00:00

2 cups port wine

3 tablespoons GOLDEN RAISINS

1 cup halved DRIED FIGS

½ teaspoon chili powder

½ teaspoon cumin

Juice of 1 lemon

2 tablespoons canola oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

4 large CHICKEN BREASTS, skin on

1 cup sliced ALMONDS, toasted

Let’s Cook!

1. Preheat oven to 400˚F.

2. In a large saucepan over medium heat, reduce port with raisins and figs for about 8 to 10 minutes.

3. Meanwhile, in a bowl, mix the chili powder, cumin, lemon juice, oil, salt, and pepper together.

4. Pat dry chicken breasts, then rub lemon-spice mixture all over chicken.

5. Place chicken on a rimmed 36 x 18-inch baking sheet lined with foil. Roast in the oven for 15 to 20 minutes, or until meat registers 165 degrees on a thermometer.

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