200gleeks(white part only) halved lengthwise, well washed and thinly sliced
6toasted walnutsroughly chopped
1/2cupSimon Gault Home Cuisine Chicken Stock
1tspSimon Gault Home Cuisine Mexican seasoning
Preheat the oven to 180°C.
Combine the marmalade, Simon Gault Home Cuisine chicken stock and tequila in a bowl, add the chicken, toss to coat, then season with salt and Simon Gault Home Cuisine Mexican seasoning. Place in an ovenproof dish and bake for 30 minutes or until the chicken is cooked right through and is golden. Remove chicken from the oven dish, pour the juices left in the oven dish into a saucepan and reduce by half over a medium heat.
Melt the butter in a sauté pan and add the leeks. Cook until tender and season with salt and cracked black pepper.
Serve the chicken and reduced sauce alongside boiled brown rice or Simon’s Mexican pumpkin dip and the buttered leeks. Top with toasted walnuts and drizzle with the pan juices.
To clean leeks, soak them in cool salted water. The salt will help to break down the dirt particles and kill any bacteria that remain between the leaves.