Citrus Chicken

Name: Citrus Chicken
Yield: 4
Cuisine: Fusion
Ingredients: pickled onions; vegetable oil; chicken breasts; chicken broth; ginger root; garlic cloves; whole-grain mustard; lemon zest; orange zest; lemon juice; orange juice; clear honey; salt and black pepper; thyme; cornstarch

Yield

4 servings

Prep

10 min

Cook

40 min

Ready

50 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
225	grams	pickled onions	*
2	tablespoons	vegetable oil
4	x	chicken breasts 125-150g breast fillets, skin on	*
150	ml	chicken broth fresh chicken stock, or made with cube	*
2	teaspoons	ginger root fresh
1	large	garlic cloves finely chopped	*
2	teaspoons	whole-grain mustard	*
1	teaspoon	lemon zest finely grated
1	teaspoon	orange zest finely grated
3	tablespoons	lemon juice
3	tablespoons	orange juice
2	tablespoons	clear honey	*
1	x	salt and black pepper to taste	*
2-3	sprigs	thyme fresh	*
2	teaspoons	cornstarch

Ingredients

Amount	Measure	Ingredient	Features
225	grams	pickled onions	*
3E+1	ml	vegetable oil
4	x	chicken breasts 125-150g breast fillets, skin on	*
1.5E+2	ml	chicken broth fresh chicken stock, or made with cube	*
1E+1	ml	ginger root fresh
1	large	garlic cloves finely chopped	*
1E+1	ml	whole-grain mustard	*
5	ml	lemon zest finely grated
5	ml	orange zest finely grated
45	ml	lemon juice
45	ml	orange juice
3E+1	ml	clear honey	*
1	x	salt and black pepper to taste	*
		thyme fresh	*
1E+1	ml	cornstarch

Directions

Put the pickling onions into a bowl and cover with boiling water. Leave for 2 to 3 minutes.

Drain, then remove the skins from the onions using a sharp knife.

Heat the oil in a large, flameproof casserole. Add the onions and cook for a few minutes until golden brown.

Add the chicken breasts and brown on both sides.

Reduce the heat and cook gently, uncovered, for 15 minutes.

Put the remaining ingredients, except the thyme and cornflour, Pour over the chicken. Add the thyme, cover and cook for 15 to 20 minutes until the chicken is cooked.
Remove the chicken and onions and place in a warm serving Blend together the cornflour and 2 teaspoons water and stir into the cooking juices. Heat gently, stirring until it has thickened. Season to taste. Pour the sauce over the chicken and serve with boiled potatoes and a green vegetable.