Grapefruit Chicken

Watch us prepare this recipe on Todd & Vittoria’s Food Adventures

Ingredients

• 2 lb/1kg skinless, boneless chicken, diced
• 2 tsp ground turmeric
• olive oil
• 3 cloves garlic, chopped
• 1 onion, finely diced
• 1 tsp salt
• 1 tsp curry powder (optional)
• 3 tsp cumin
• 1-2 tsp chili flakes
• 1 tsp sriracha (optional)
• 2 grapefruits, juice and zest
• 2 cups/500ml chicken stock
• 2 tbsp cornstarch
• large handful of parsley leaves, finely chopped

Preparation

1. Put diced chicken into a bowl. Add 1 tsp turmeric, stir to coat chicken.
2. Heat a large saucepan or a dutch oven on medium-high heat, adding about 4 tbsp olive oil. Fry the chicken pieces in batches, until they are cooked and getting brown around the edges. Put the cooked chicken in a bowl and set aside.
3. Drizzle a little more olive oil into the pan, maybe 2 tbsp. Add the garlic, onion and salt. Cook until the onion is softened, approximately 10 minutes. Add grapefruit zest.

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4. Add cumin, chili flakes, curry, sriracha and 1 tsp turmeric. Stir in and cook for a couple of minutes.
5. Add grapefruit juice and chicken. Mix well, then add the chicken stock. Bring to a boil.
6. Make a rue with 2 tbsp cold water and 2 tbsp cornstarch. Stir into the grapefruit chicken.
7. Reduce heat to simmer, cover and allow to cook for 30 minutes.
8. Remove from heat. Add parsley.