Name: Orange chicken
Cook time: 17 min
Ingredients: 1 skinless chicken breasts cut into chunks; 1 heaped tsp cumin seeds; 1 tsp smoked sweet paprika; 1 tsp ground turmeric; 1 large clove garlic crushed; 1 small or ½ large orange zested and juiced, plus wedges to serve; 2 tbsp olive oil

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Orange chicken

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A summery way to serve chicken

Course Lunch or Dinner

Cook Time 17

Servings

Calories 247

Ingredients

1 skinless chicken breasts cut into chunks
1 heaped tsp cumin seeds
1 tsp smoked sweet paprika
1 tsp ground turmeric
1 large clove garlic crushed
1 small or ½ large orange zested and juiced, plus wedges to serve
2 tbsp olive oil

Instructions

Toast the cumin seeds in a dry pan until fragrant then grind to a powder using a pestle and mortar.
Put the chicken in a shallow bowl with all the other ingredients, plus some freshly ground black pepper.
Toss in the marinade, then cover and leave at room temperature for 1 hour (or in the fridge overnight).
Heat a large griddle or frying pan over a medium-high heat.
Season the chicken generously with salt, mix well and then add to the pan without shaking off any excess marinade.
Leave for 2-3 minutes without moving, to char and brown, then turn the chicken pieces over and cook for a further 2-3 minutes, until cooked through – you might need to do this in two batches. Skewer, if you like.
Serve with extra orange wedges for squeezing over.

Nutrition

Calories: 247kcal | Carbohydrates: 1.5g | Protein: 40.5g | Fat: 8.7g