Thursday, December 3, 2009

Spiced Orange Roast Chicken

I must say that I am enjoying experimenting with marinades at the moment especially using fruit and fruit juices. So with orange in mind this time I must say that this dish had a nice sweet citrus flavour with the element of a hint of indian spices.

The other great thing about this dish is that it is quick and easy not only to prepare but to cook. I would recommend marinating overnight but even if you only have an hour to spare you will still enjoy the flavour.


Spiced Orange Roast Chicken
Serves: 4
Points per serve: 5.5

4 x chicken breast fillets, skin and visible fat removed
1/3 cup fresh orange juice
1/3 cup honey
2 teaspoons olive oil
2 garlic cloves, crushed
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teapsoon salt
freshly ground black pepper
cooking spray
1 orange, thinly sliced
1 shallot, thinly sliced

In a jug mix together the orange juice, honey, oil, garlic, coriander, cumin, turmeric, salt and pepper. Place chicken fillets in a snap lock bag or casserole dish. Pour marinade over, seal bag and toss to ensure chicken is fully coated. Refrigerate for 1 hour or overnight if time permits.

Preheat oven to 180 degrees Celsius.

Coat a shallow casserole dish with cooking spray and place chicken in a single layer. Place the orange over the top of the chicken. Cover with marinade. Roast in the oven, basting with pan juices, for 30 minutes or until golden and cooked through.

Place on a serving platter and top with spring onions to serve.


(click here for a printable version of this recipe)

2 comments:

Ellie said...

I love chicken cooked with orange. Both flavours compliement each other very well. Wonderful dish.

Chef E said...

How did I miss this, I love orange on most things and this is so pretty!

Note to self, come back more often and make this!