This is an easy dish to make and right now, I like easy. Spicy and bitter sweet, the chicken can be served hot or cold. Serve it hot with lemon butter rice (stir lemon zest and a generous knob of butter through cooked rice). This is a very low fat chicken dish so the butter in the rice is a sin free addition. One very large chicken breast will serve two people, but you could make this with two smaller chicken breasts.
Ingredients
2 tbsp marmalade
1 tbsp Kashmiri chilli powder
2 tbsp orange juice
1 large boneless, skinless chicken breast
2 radishes, sliced thinly
2 fat cloves of garlic, sliced thinly
1 small thumb of ginger, sliced thinly
1 large mild red chilli, sliced into rounds
A splash of sherry (optional)
A few slices of thinly sliced orange
Salt to taste
Coriander leaves to garnish
Method
Ingredients
2 tbsp marmalade
1 tbsp Kashmiri chilli powder
2 tbsp orange juice
1 large boneless, skinless chicken breast
2 radishes, sliced thinly
2 fat cloves of garlic, sliced thinly
1 small thumb of ginger, sliced thinly
1 large mild red chilli, sliced into rounds
A splash of sherry (optional)
A few slices of thinly sliced orange
Salt to taste
Coriander leaves to garnish
Method
- Mix the marmalade, Kashmiri chilli powder and orange juice together. Marinate the chicken breast overnight in this mixture.
- Heat the oven to 180C.
- Place a large sheet of foil on a baking tray and place all the ingredients (plus marinade) on the foil. Sprinkle with salt, to taste.
- Tent a larger piece of foil over the top and carefully seal the edges.
- Place in the oven for 35 minutes. Remove the top layer of foil and lightly char the orange slices and vegetables with a culinary blowtorch (optional).
- Scatter a few chopped coriander leaves over.
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