HOT ORANGE CHICKEN
Het apelsinkyckling
This chicken is wonderful. If you serve it when the autumn winds have started howling around the house and it's just about to start raining (you get the picture?), it's guaranteed to light up the room - and your tastebuds! Invite a couple of friends and try this chicken ... we did and we've never regretted it since! :-D You can prepare in advance and just heat it up from the last moment, when fruit and berries are mixed.
Serves 8 - 9
10 chicken fillets
butter and oil for frying
1 teaspoon salt
some freshly ground white pepper
3/4 cup vegetable bouillon, concentrated,
like Touch of Taste or Knorr
Sauce:
strained liquid from the chicken
1 3/4 cups vegetable bouillon as above
3 tablespoons flour
1 tablespoon French-type mustard
1 teaspoon honey
4 tablespoons redcurrant jelly
cayenne
1 tablespoon soy sauce
1 cup cream, not necessarily heavy cream
salt, pepper
zest and juice from 1 orange, well scrubbed
(before grating and squeezing, of course! :-D)
2 sliced bananas
2/3 cup fresh or frozen redcurrants
For serving:
1 orange, well scrubbed and sliced
8 servings boiled rice
Trim the fillets and brown well on all sides in butter and oil. Flavor with salt and pepper and pour on the bouillon. Let simmer for about 20 minutes until chicken is white inside.
Beat together the strained liquid from simmering the chicken, bouillon and flour. Bring to just boiling point and stir in mustard, honey, redcurrant jelly, cayenne, soy sauce and cream and simmer together to a rich sauce. Put in the chicken fillets and let simmer in the sauce for 7 - 8 minutes. Flavor to taste with salt and pepper. Stir in orange juice and zest.
Serve with boiled rice, orange slices and a nice salad. Enjoy!
Bella
Het apelsinkyckling
This chicken is wonderful. If you serve it when the autumn winds have started howling around the house and it's just about to start raining (you get the picture?), it's guaranteed to light up the room - and your tastebuds! Invite a couple of friends and try this chicken ... we did and we've never regretted it since! :-D You can prepare in advance and just heat it up from the last moment, when fruit and berries are mixed.
Serves 8 - 9
10 chicken fillets
butter and oil for frying
1 teaspoon salt
some freshly ground white pepper
3/4 cup vegetable bouillon, concentrated,
like Touch of Taste or Knorr
Sauce:
strained liquid from the chicken
1 3/4 cups vegetable bouillon as above
3 tablespoons flour
1 tablespoon French-type mustard
1 teaspoon honey
4 tablespoons redcurrant jelly
cayenne
1 tablespoon soy sauce
1 cup cream, not necessarily heavy cream
salt, pepper
zest and juice from 1 orange, well scrubbed
(before grating and squeezing, of course! :-D)
2 sliced bananas
2/3 cup fresh or frozen redcurrants
For serving:
1 orange, well scrubbed and sliced
8 servings boiled rice
Trim the fillets and brown well on all sides in butter and oil. Flavor with salt and pepper and pour on the bouillon. Let simmer for about 20 minutes until chicken is white inside.
Beat together the strained liquid from simmering the chicken, bouillon and flour. Bring to just boiling point and stir in mustard, honey, redcurrant jelly, cayenne, soy sauce and cream and simmer together to a rich sauce. Put in the chicken fillets and let simmer in the sauce for 7 - 8 minutes. Flavor to taste with salt and pepper. Stir in orange juice and zest.
Serve with boiled rice, orange slices and a nice salad. Enjoy!
Bella
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