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Orange chicken with mint and coriander
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Freeze-ahead orange chicken with refreshing mint and coriander.
Ingredients:
  • 8 Chicken Thigh Fillets
  • 70g butter, chopped
  • 1 brown onion, finely chopped
  • 255.00 gm salt reduced chicken style liquid stock
  • 2 navel oranges
  • 250.00 ml chopped mint, plus extra leaves to serve
  • 62.50 ml chopped coriander, plus extra leaves to serve
  • Couscous, to serve
Instructions:
  • Prepare and halve the chicken pieces, then season them. In a large saucepan over medium-high heat, heat oil and 20g of butter. Brown the chicken in 2 batches for 8 minutes each until they are well browned. Transfer the chicken to a plate. Remove excess fat from the pan, leaving 1 tablespoon.
  • Heat the flavorful reserved fat in the pan over medium heat. Sauté the aromatic onion and garlic for 3 minutes until they are softened and fragrant. Add the chicken back to the pan along with the savory stock. Bring everything to a gentle boil, then simmer covered on medium-low heat for 15 minutes until the chicken is perfectly cooked through.
  • Start by finely grating 1 1/2 teaspoons of orange rind, then peel and remove the white pith. Hold the orange over a bowl, cut on either side of the membrane to release segments, and set them aside. Finally, juice the remaining orange into the bowl until you have 1/2 cup of juice.
  • Using a slotted spoon, transfer the chicken to a plate and tent it loosely with foil to retain warmth. Boil the sauce for 6-7 minutes or until reduced to 3/4 cup. Stir in orange juice and bring the mixture to a boil. Gradually whisk in the remaining butter until the sauce slightly thickens. Remove from heat and stir in the chicken, chopped mint, chopped coriander, and orange rind, tossing gently to coat. Garnish with orange segments, fresh mint, and coriander leaves. Serve alongside couscous.

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