ORANGE SCENTED RUM AND RAISIN CHICKEN
2 x 170–225g (6–8oz) chicken breasts
the juice of 2 oranges
2 tbsp finely chopped parsley
2 tbsp raisins
2 tbsp unsalted butter
4 tbsp dark rum
2 tbsp vegetable oil
1 clove garlic (crushed)
2 tbsp flour
1/2 tsp salt
1/2 tsp black pepper
Method: Marinate the chicken pieces overnight in the orange juice, garlic and parsley (6–8 hours), when ready remove the chicken, drain and save any juice for later. Soak the raisins in the rum. Place the salt and pepper with the flour and coat the chicken pieces on all sides. Add the remaining butter to the pan and then add the marinade. Bring the liquid to the boil and add the rum soaked raisins. Cook gently for a further 12–15 mins.
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