Catie's Citrus Chicken

 After much anticipation here it is. The recipe you've all been waiting for....CATIE'S Chicken! I'm calling this recipe Catie's Citrus Chicken because it can really adapt to whatever you have in your fridge. The original recipe calls for orange...and Catie used Mango Pineapple Veggie Juice and I used Mango Orange so feel free to experiment...any citrus based juice should work well.

Catie's Citrus Chicken
Serves 4-6

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Printable Recipe

Ingredients
8 chicken thighs or 4 chicken breasts
1/2 red onion, sliced
1 tsp dried basil leaves
1 tsp ground cumin
1/2 tsp salt
1/2 lime
1/4 cup coarsely chopped basil leaves
1/4 cup green onions, minced

Directions
1.  Lightly oil a large frying pan and set over medium heat.  When hot, add chicken and cook until lightly golden, 3-4 minutes per side.  When chicken is cooked, scatter thinly sliced red onion around chicken, pour in orange juice, sprinkle with dried basil, cumin and salt.

2.  Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan.  Bring to a boil, then reduce heat to med-low.  Cover and simmer, turning chicken half way through, until chicken in springy when pressed, 6-8 minutes.  Squeeze juice from live over top.  Remove chicken from pan and set aside.  Increase heat to high, boil pan juices, stirring often until slightly thickened, about 2 minutes.  Stir in fresh basil.  Slice chicken and divide between plates.  Serve on top jasmine rice, top with sauce to serve.