
Calabrese Chicken SautéRecipe by Chef Michael Williams Prep time 20 mins Cook time 20 mins Balancing sweet and spicy, this stir-fry is awesome over quinoa, barley, brown rice or lentils. Ingredients 600 g (3-4 breasts) farmhouse chicken breast (cubed) ½ package of sliced calabrese sausage (julienne) ½ of a yellow onion (sliced) 4 cloves garlic (minced) 3 oranges (peeled, sectioned and halved) 2 tablespoons fresh basil (sliced) Directions Preheat a large fry pan on medium heat. Add a little oil and then the chicken. You can lightly season the chicken if desired, but its not necessary. Once the chicken is almost cooked through and nicely browned on all sides, add the calabrese sausage and onion. Sauté for 3 or 4 minutes or until the onions are lightly browned, stirring occasionally. Add the garlic and sauté for 2 minutes more stirring frequently. Now add the oranges and basil and give a good stir. Make sure to release all the goodness stuck to the pan with the juicyness from the oranges. Serve this dish with your favourite whole grain and enjoy. Variations Add in some peppers, zucchini, eggplant or fennel for some extra vegetable content.

Calabrese Chicken SautéRecipe by Chef Michael Williams

Balancing sweet and spicy, this stir-fry is awesome over quinoa, barley, brown rice or lentils.

Preheat a large fry pan on medium heat. Add a little oil and then the chicken. You can lightly season the chicken if desired, but its not necessary.
Once the chicken is almost cooked through and nicely browned on all sides, add the calabrese sausage and onion. Sauté for 3 or 4 minutes or until the onions are lightly browned, stirring occasionally.
Add the garlic and sauté for 2 minutes more stirring frequently.
Now add the oranges and basil and give a good stir. Make sure to release all the goodness stuck to the pan with the juicyness from the oranges.
Serve this dish with your favourite whole grain and enjoy.

Add in some peppers, zucchini, eggplant or fennel for some extra vegetable content.