Time to cook: 1 hour

MAIN: Coriander Chicken with Orange Sauce

This is a lovely tasty way of serving chicken breasts and is perfect for warmer weather as it is a light dish that can be served with vegetables or salad.

We sometimes make the sauce in advance and reheat it either in a pan or in the microwave.

Heat gently either on the hob or in the microwave, stir in some fresh coriander leaves and pour over BBQ chicken and salad... delicious! 

Ingredients

Serves 8

  • 8 chicken breasts
  • 8 tablespoons chopped fresh coriander (you can use fresh mint instead of coriander)

Sauce

  • 8 tablespoons cider or white wine vinegar 4 tablespoons sugar
  • 500ml fresh orange juice
  • 2 teaspoons cornflour

Method

Start preparing about 50 minutes before serving. You’ll need an ovenproof dish to bake the chicken, with either a lid or tin foil so that the meat doesn’t dry out.

1. Preheat the oven to 180 ̊C / gas mark 4.

2. Flatten the chicken a little with a rolling pin or meat hammer, place in the oven proof dish, sprinkle half the chopped coriander onto the meat and cover.

3. Bake for 20-30 minutes.

4. Serve with the sauce, garnishing with the rest of the chopped coriander and a few slices of fresh orange.

Sauce

1. Put the vinegar and sugar in a small pan and boil gently until it forms a pale golden syrup.

2. Add the orange juice, stir and simmer until the sauce has reduced a little (about 5 minutes).

3. Mix the cornflour with a little water and taking the pan off the heat, mix the cornflour with the orange sauce. Return the pan to the heat, stirring all the time until the sauce is smooth and slightly thickened.

Serve with...

Baby new potatoes and any combination of green beans, mange tout, courgettes, broccoli and/or green salad.

Accompanying courses...

Starter: Beetroot, Goats Cheese and Walnut Salad

Pudding: Lemon and almond polenta cake (try this recipe from Nigella)

 

Recipe author: The Dinner4Good Team

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