Chef’s Choice: Chicken in Orange Cinnamon Sauce

Orange, cinnamon and sweet potato go together beautifully in this hearty chicken dish. Enjoy some extra freshness, sweetness and colour from the pomegranate.

This Chef’s Choice is the perfect dinner to have over a chat about Christmas preparations and plans! Order the ingredients in the Choice Box or Classic Box.

What else is good next week?

Had a busy weekend? Refuel with a meaty fare! Choose the Lamb Burgers in Pita or the Beef Satays from the menu for Sunday. 

Go meatless on Monday! Our Egyptian Style Quinoa Kushari is a customer favourite. Or, opt for a family-friendly Fried Brown Rice with Veggies, Mushrooms and Tofu.

Try the catch of the day on Tuesday. Healthy Sea Bass en Papillote or a heartier Salmon and Green Pea Pasta are both amazing.

On Wednesday you might like to work on perfecting your cooking skills for the Christmas menu. Our Gourmet Recipe of the week – Rack of Lamb with Balsamic Reduction and Parmesan Parsnip Puree – has amazing sides which work really well in any festive menu you have in mind for the holidays.

Chicken in Orange Cinnamon Sauce

Serves 4

Cooking time 30 min

Ingredients:

800 g chicken breasts

2 Tbsp olive oil

1 tsp salt

3/4 tsp black pepper

Sauce:

2 oranges

1 cinnamon stick

40g butter

1 tsp salt

3/4 tsp black pepper

Mash:

1 kg sweet potato

2 tsp salt

To serve:

600g broccoli

1 pomegranate

Method:

1. Peel and cut sweet potatoes to cubes. Transfer to a pot and cover with water. Bring to a boil and cook for 15 minutes or until soft. Drain well. Mash with a potato masher, season with salt and keep warm under lid. 

2. Meanwhile, carefully wash and dry the orange. Grate some of the orange zest (use 1/1.5/2 tsp). Squeeze out the juice (use about 100/150/200ml). 

3. Heat a pan over medium high heat and add oil. Fry the chicken breasts both sides until nicely browned. Season with salt and pepper and set aside.

4. Wipe the pan clean, then add the butter, orange peel and juice, and the cinnamon stick. Bring to a boil and let bubble lightly for 2–3 minutes. Add the fried chicken and let stew for 5–10 minutes until the chicken is cooked through and the sauce has thickened.

5. Separate broccoli to florets. Bring a small pot of lightly salted water to a boil and cook the broccoli for about 5 minutes until crisp-tender. Sprinkle on the orange chicken. Serve the orange chicken with the sweet potato mash and the boiled broccoli.