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Greek Orange Chicken | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Zartes Hähnchenbrustfilet in fruchtig-würziger Orangen-Rosmarin-Glasur mit feinen Kalamata-Oliven und Knoblauch. In nur 20 Minuten serviert – aromatischer Feierabend-Genuss aus Griechenland!
Ingredients
Preparation method
Preparation
Pat the chicken breast fillet dry with paper towels and cut into strips about 2–3 cm wide. Season evenly all over with 1 tsp fine table salt and 1 pinch ground black pepper.
Wash the organic orange under hot water and rub dry. Finely grate the zest from half of the orange, then halve the orange and squeeze out all the juice. Peel the garlic and slice thinly. Roughly chop the parsley.
Cooking in the pan
Heat 2 tbsp extra virgin olive oil in a large pan over medium-high heat. Add the chicken strips and sear vigorously on all sides for 4–5 minutes until they form a nice golden-brown crust.
Chef's tip
For an even more intense citrus flavour, you can briefly toss a few fresh orange wedges in the hot pan before serving.
If you like it slightly spicy, you can add a small pinch of dried chilli flakes along with the garlic.
30 min
Under an hour
