Delicious chicken pieces in orange sauce are a real exotic! Instead of oranges, clementines are perfect - seedless tangerines.
It is necessary
- - 600 g chicken breast fillet (without skin);
- - 4 large oranges;
- - onion head;
- - 50 g of sugar;
- - 1 teaspoon of ground cinnamon;
- - 1 teaspoon of paprika;
- - ¼ teaspoon of ground nutmeg;
- - 1-2 teaspoons of corn flour;
- - parsley for decoration;
- - 3 tbsp. tablespoons of sunflower oil;
- - 2 tbsp. tablespoons of table vinegar;
- - 250 ml of chicken broth;
- - salt and ground black pepper - to taste.
Instructions
Step 1
Cut the onion head into small pieces and the chicken fillet into cubes. Peel the orange and cut into slices, removing the white seeds, otherwise the sauce will turn out to be bitter. Heat 1 tablespoon of sunflower oil in a skillet and sauté the onion until golden brown. Place it on a plate with a slotted spoon.
Step 2
Boil the vinegar and sugar for 2 minutes in a saucepan without a lid - you should get a thick mass. Add the orange wedges and cook for another 2 minutes. Remove from stove.
Step 3
Heat the remaining oil and fry the chicken in it. Sprinkle with cinnamon, paprika and nutmeg on top. Cook for 2 minutes. Season with salt and pepper to taste, pour the broth over the chicken, cover and simmer for 8 minutes.
Step 4
Combine the cornmeal and water in a small bowl to form a thick sauce. Place the onion on top of the chicken, then the orange wedges and syrup. Heat slightly. Garnish with parsley and serve, for example, with rice.
