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Teriyaki Orange Chicken

Bonnie and Clem cooking

Teriyaki Orange Chicken 
with Shaved Beetroot Pear Salad and a Moskonfyt and Caraway Dressing.

Recipe by: Karen Dudley
Serves: 4

Cooking: 15min
Preparation: 15min

For the chicken
6 Chicken Breasts (with the skin still on and with the bone)
2 T olive oil
125ml orange juice
150ml orange marmalade
100ml teriyaki sauce
A pinch of Chinese 5 Spice (optional)
Grated orange zest of ½ orange
½ orange, zested for garnish

For the salad
3 beetroots, peeled and sliced very thinly, or shaved
2 pears, sliced very thinly
150g peeled butternut, cut julienne
2T Moskonfyt or Caramelized Verjuice
20g dill sprigs or watercress leaves
1 tsp caraway seeds
1 cup crème fraische or Greek yoghurt

For the dressing
¼ cup olive oil
¼ cup walnut oil (or plain vegetable oil)
Zest of 3 lemons or 1 grapefruit
2 tsp toasted caraway seeds
1 finely diced red onion
4 T white wine vinegar
2 tsp Dijon mustard
Sea salt and freshly ground black pepper

For the chicken
Debone the chicken breasts leaving the skin on. Drizzle the 2 tablespoons of olive oil over the breasts, giving them a little massage as you do. Season the breasts with salt and white pepper. Arrange in a baking dish.Mix together the remaining ingredients, bar the garnish, and pour over the chicken breasts.Bake, uncovered, at 180°C for 15 – 20 minutes.  Remove from the oven, basting a little with the sauce and pop back into the oven for a further 5 minutes for grilling or further browning, watching to see that the breasts do not catch and burn.Remove from the oven and allow the chicken to rest for a good 20 minutes before serving.  Serve sliced (if you like) with all the sauce and garnished with the orange zest.

For the salad and dressing
Toast caraway seeds in a small dry pan over medium heat, stirring regularly, until fragrant, 1-2 minutes.  Set aside.In a small bowl, whisk together the diced red onion, lemon or grapefruit zest, vinegar, mustard and 1 tsp caraway seeds.  Gradually whisk in the oils.  Season to taste with salt and pepper.Add some of the vinaigrette to the shaved beetroot and allow to sit for a few minutes to soften.On your chosen Salad Platter, put a generous spreading of crème fraische.  Layer beetroot with pear, julienned butternut and dill and finish off with more dressing, the moskonfyt, the remaining toasted caraway seed, the last bit of dill and a sea salt of your choosing.

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