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Orange Braised Chicken Breasts with Capers   HT  MC  40mins



Serves 4    Hot  Poultry  Fruit Main Course Healthy Eating Gluten Wheat Dairy free Eggless




1 tbsp Olive Oil

4 large boneless Chicken Breasts, skin removed

3 Garlic Cloves, crushed

1 Onion, thinly sliced

1/2 teasp Ground Cumin (check Ingredients label)

180ml/6fl.oz. Fresh Orange Juice

2 tbsp Lemon Juice

1 teasp finely grated Orange Zest

Black Pepper

2 teasp Capers, drained




1. Heat the oil in a large frying pan, add the chicken and brown on both sides. Remove from pan with some tongs and set aside.


2. Reheat the oil in the pan, add the garlic and onion and sauté for 5 minutes, stirring, until just beginning to brown.


3. Add the cumin, orange and lemon juices, orange zest and pepper, mix well then add the chicken, cover and simmer for 10 minutes.


4. Spoon the juices over the chicken then add the capers, re-cover and simmer for a further  10-15  minutes, or until chicken is cooked through. Serve immediately.




More Chicken Recipes  |  General Preparation & Cooking Times  


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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