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Double Berry Chicken     HT  MC  60mins

Serves 4    Hot Poultry Fruit  Main Course Gluten Wheat Dairy Free Eggless

1 tbsp Oil
1 tablespoon vegetable oil
4 Boneless Chicken Breast Portions, skinned
100g/4oz Fresh or frozen Cranberries
100g/4oz Fresh or frozen Blueberries
1 tbsp Lemon Juice
1 teasp Sugar
Salt and Black Pepper
1/2 teasp Cornflour
60ml/2 fl.oz Water


1. Heat the oil in a large saucepan then add the chicken and brown on all sides. Remove from the pan and set aside.

2. Add the cranberries, blueberries, lemon juice, sugar, salt and black pepper to the pan, bring to the boil stirring then reduce heat.

3. Mix the cornflour with the water in a small bowl or cup, add to the pan and cook, stirring, for 3-4 minutes.

4. Return the chicken to pan, mix well then cover and cook gently for 20 minutes.

5. Remove the lid, adjust the seasoning, stir again and continue to simmer for a further 5-10 minutes. Serve hot.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Indonesian Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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