photography by: Louis Hiemstra
Seal in flavor and nutrients with this simple citrus dish.
Serves: 4
Preparation: 15-20 minutes
Cooking: 15 minutes
4 x skinless chicken breasts
Salt and ground black pepper
Orange and star anise sauce
Zest of two large oranges
1½ cup freshly squeezed orange juice
2 Tbsp honey
2 Tbsp red wine vinegar
2 Tbsp corn flour
2 star anise
1 inch piece of fresh ginger, sliced
Orange and spinach salad
1 small red onion, sliced
3.5 oz (100g) red vine or baby spinach leaves
2 oranges of choice, peeled and segmented
1 red bell pepper, seeds removed and sliced
Make the orange and star anise sauce by combining all the ingredients in large frying pan and bring t
o a gentle simmer over a medium heat.
Season the chicken breasts with salt and pepper and add to the frying pan. Cook in the sauce until cooked through, about 10-15 minutes.
Prepare the salad by combining the ingredients in a large bowl. Divide among four plates.
Remove the chicken fillets from the sauce and cut into slices. Serve alongside the salad and pour over the orange and star anise sauce. Serve dish with boiled new potatoes if desired.
Notes:
To segment your oranges, stand the oranges on a chopping board and slice away the skin and pitch. Working over a large bowl to catch the juices, remove the segments by running a knife between each membrane.