Caramelised Onion Chicken

Serves 2

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.
onion salad