Great recipe. I made a couple changes, I reduced the olive oil and the chicken broth. Since I was only cooking for myself I didn't need quite as much sauce. I also skipped the cornstarch, the sauce was thick enough for my liking without it.
When it comes to toasting nuts I never use oil. I toasted silvered almonds dry on a nonstick pan, this method has always worked great for me.
I also made some minor tweaks to method; after browning the chicken I used the chicken broth to deglaze the pan then added the marinade instead of the other way around which worked really well. I cooked that down for a few minutes then added kumquat marmalade instead of orange since that's what I had in the pantry. Next time I'll use a little less, it was a tad sweeter than I expected. My final change was adding the toasted almonds in with the parsley and red pepper flakes so they would flavor the sauce.
This will definitely be added to my rotation, a unique chicken dish using things already in my pantry!
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Great recipe. I made a couple changes, I reduced the olive oil and the chicken broth. Since I...