Curry and tumeric add a jolly twang to this chicken dish!
Preheat your oven to 200°C/Gas 6, position upper middle shelf.
Start with the spice mixture. Get a medium-sized ovenproof frying pan. Add the orange juice, lemon zest, lemon juice, garlic, ginger, curry powder and turmeric. Put the pan on a high heat. Bring to the boil and boil for 1 minute or until the mixture is just thick enough to lightly coat the back of a spoon. Take the pan off the heat.
Get a baking tray. Put the chicken breasts on the tray. Spoon 1 tbsp of the spice mixture over each chicken breast. Brush the mixture all over both sides of the breasts. Season with salt. Bake for 9 minutes.
Take the tray out of the oven. Sprinkle the almonds on the tray next to the pointy ends of the breasts. Put the tray back into the oven for 5–7 minutes (or as much extra time as the larger weights need, removing the almonds when they are toasted).
While the chicken bakes, make the dressing. Get a medium bowl. Add the extra virgin olive oil, dried apricots, tomatoes and mint.
Once the chicken breasts are baked, get them out of the oven. Add them and the almonds to the spice mixture in your pan. Turn the breasts in the mixture until they are well coated. Turn the oven off. Put the pan back in the oven and leave the door slightly ajar. Let the chicken rest for 5 minutes.
Roll the chicken breasts in the pan juices and almonds. Thickly slice the breasts (or leave them whole if you prefer). Put the chicken on your plates.
Use a heatproof spatula to scrape the sticky pan juices and almonds into the dressing. Season to taste with salt and sugar. Spoon the dressing over the chicken breasts. Serve the yoghurt in a bowl on the side.
Bake extra chicken breast(s) and leave them to cool in the citrus mixture. Chop the breasts and mix with the equivalent extra dressing for a pita bread or salad with tasty grains and/or crisp lettuce, peppers or cucumber.
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