Redcurrant & Rosemary Chicken

For a mouthwatering take on a traditional chicken dish try our Redcurrant & rosemary chicken.

Preparation time: 5 mins
Cooking time: 30 mins
Number of servings: 4

Nutrition information per serving:

Calories: 260
Sugar: 5g
Fat: 3g
Saturates: 0.6g
Salt: 1.3g


1 tbsp of olive oil
3 medium chicken fillets
2 small onions, sliced
4 sprigs of fresh rosemary
4 tbsps of red wine vinegar
2 tbsps of redcurrant jelly
2 tbsps of tamari or soy sauce
120g of brown rice, uncooked weight


1. Heat the oil in a non-stick pan over a medium-high heat.
2. Add the chicken fillet and brown on both sides over a high heat. Once browned, turn the heat down slightly until the chicken is cooked through - this will take 10-15 minutes, depending on the thickness of the chicken fillet. Remove the chicken from the pan and set aside.
3. Add the sliced onions to the pan, along with the rosemary, and cook to soften.
4. Add the red wine vinegar, redcurrant jelly and soy sauce and bring to a boil.
5. Return the chicken to pan to heat through and serve with brown rice and vegetables of choice.

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