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Orange chicken

Print Recipe
A summery way to serve chicken
Course Lunch or Dinner
Cook Time 17 minutes
Servings 1
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