Spicy Apricot Orange and Ginger Chicken on a bed of Braised Spinach
1/4 cup Apricot, Orange and Ginger jam
1/4 teaspoon Red Pepper Flakes
4 Skinless Chicken Breasts
Coarse Salt and Ground Pepper
1.6 kg spinach, leaves only, wash thoroughly and dry
In a small bowl, mix jam and red pepper flakes. Set it aside.
Line a baking tray with aluminum foil and grease it lightly with olive oil. Season the chicken breasts with salt and pepper. Place them on the tray and straight into the oven 4 inches away from the top heat. Grill it for 5 mins. Remove and glaze the chicken breasts with the spicy jam mixture made earlier. Place it back into the oven for another 5 minutes. Repeat the glazing process 4 times every 5 minutes.
Whilst the chicken is cooking in the oven, braise the spinach on the stove. This process is super simple. Place all the spinach into a pot large enough to fit all of them at once. Season with salt and pepper. Cover and cook on high heat. Once the pot is steaming, remove the lid and cook a little further till the water in the pot is slightly dry but spinach not over cooked. Be sure to remove the spinach from the pot immediately so the heat does not continue cooking it.
Assemble the 4 plates by first plating the spinach and then topping it with a chicken breast each and VOILA!