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PrintSmoked Paprika & Orange Chicken over Wilted Spinach
This recipe uses a sweet smoked Paprika from Spain. Smoked, ground pimento peppers can be found in varying intensities from sweet and mild (dulce), bittersweet, medium hot (agridulce) and hot (picante). The striking deep red of the sweet, smoked paprika not only colours the dish but adds a smoky aroma and flavour. Serve with colourful roasted sweet potatoes. They can go in the oven at the same time as the chicken.
This recipe uses a sweet smoked Paprika from Spain. Smoked, ground pimento peppers can be found in varying intensities from sweet and mild (dulce), bittersweet, medium hot (agridulce) and hot (picante). The striking deep red of the sweet, smoked paprika not only colours the dish but adds a smoky aroma and flavour. Serve with colourful roasted sweet potatoes. They can go in the oven at the same time as the chicken.
![[+]](/images/uploads/recipes/2011/Jul/21/521_view.jpg)
Smoked Paprika & Orange Chicken over Wilted Spinach
2 tsp
orange zest
10 mL
1/4 cup
orange juice , fresh
60 mL
1 Tbsp + 2 tsp
olive oil
15 mL + 10 mL
1 Tbsp
thyme, fresh
15 mL
or
1 tsp
thyme, dried
5 mL
1 3/4 lb
bone-in, skinless chicken breasts
800 g
1 Tbsp
demerara brown sugar
15 mL
1 Tbsp
smoked paprika (dulce)
15 mL
1 tsp
cinnamon, ground
5 mL
1/4 tsp
cayenne pepper, ground
1.25 mL
1/4 tsp
sea salt
1.25 mL
1 clove
garlic, minced
1 clove
10 oz
baby spinach
300 g
4 sprigs
thyme, fresh (optional garnish)
4 sprigs
Preparation
Serves 4
Cook time :
45 min
|
Preparation time :
15 min
Smoked Paprika & Orange Chicken over Wilted Spinach
1
Preheat oven to 350°F (180°C).
2
Prepare the orange peel (zest) and fresh squeezed orange juice. Mix with a tablespoon (15 mL) of the olive oil and the thyme in shallow baking dish. Place chicken breasts in dish with marinade and turn to coat.
3
Mix brown sugar, smoked paprika, cinnamon, cayenne and sea salt on a dinner plate using a fork. Spread spices out. Remove chicken from marinade and use the fork to push each chicken breast into the spice mixture. Coat both sides. Place back in baking dish with the marinade. Cover dish and marinate in the refrigerator 30 minutes, or longer, for extra flavour.
4
Roast 45 minutes or until chicken reaches 165°F (74°C).
5
Meanwhile, heat remaining two teaspoons (10 ml) olive oil in large skillet on medium heat. Add minced garlic and sauté a minute or two. Add baby spinach and stir for 2 minutes or just until wilted.
6
To serve, place roasted spiced chicken over wilted spinach. Spoon over pan juices. Garnish with a sprig of fresh thyme.
Notes: Remove thyme leaves from stem by placing the sprig of thyme between your thumb and forefinger and pulling towards the base. Discard the central woody stalk.
Developed for CFC by Nancy Guppy, RD, MHSc.
Developed for CFC by Nancy Guppy, RD, MHSc.
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