Succulent chicken, spicy raspberry sauce and sweet caramelised onions… doesn’t that sound wonderful? And it’s light, too!

Tonight’s speedy dinner came from the hallowed–and much thumbed–pages of Cooking Light. I used my latest find–Belazu Smoked Chilli Jelly–to cut the sweetness of the sauce and also add a bit of a kick to the dish. I really can’t recommend this jelly highly enough; the little jar holds an amazing jelly which is sweet, hot, smoky, and reminiscent of very good Smoked Spanish Paprika…. Perfect for adding to tonight’s dinner to temper the extreme fruity sweetness of the sauce. I’ll have to be restrained from throwing it into everything from now on!

Dave and I were pleasantly surprised at how well this dish worked. The chicken was incredible–juicy, tender and it cut beautifully–and adding the chilli jelly to the sauce created a lingering warmth and depth of flavour but did not overpower the raspberry.

It’s a definite keeper!

Caramelised Onion Chicken

Source: Cooking Light

Serves 2
WW UK points = 3.5

230g chicken tenders/mini-fillets
salt and pepper
1/2 teaspoon olive oil
1 small onion, sliced into thin half-moons
scant 1/4 cup seedless raspberry jam
1 heaped teaspoon Smoked Chilli Jelly
1/2 tablespoon light soy sauce
1/2 tablespoon red wine vinegar
1/2 teaspoon minced ginger
1/4 teaspoon dried rosemary

Heat oil in large frying pan over medium-high heat. Sautee onion for 2 minutes. Season chicken and add that to pan. Shuffle onion around the meat for three minutes then turn over the chicken pieces. There should be a good browned crust on the bottom of each piece. Cook for another three minutes, then remove chicken/onion mixture to a plate.

Add the rest of the ingredients to the pan and cook for 2 minutes. Scrape the bottom of the pan well to incorporate all the good crusty bits. Add a little water if necessary. The jam and jelly should melt into a gorgeous sauce. When the mixture is bubbling again return the chicken to the pan and cook for 4 minutes. The meat should be juicy and tender once the time is up.

Serve with a side of green beans and steamed jasmine (Thai) rice.