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Mum’s Orange Chicken

After 17 months  of food blogging  I realised I need to get organised, sorting out the huge number of photos I have taken since Simon & I created taste2taste. There is only one person needed for this mammoth task – my family IT expert – Pete (my brother).  When the evenings start to get dark much earlier I turn to dishes that look & taste colourful, as a reminder of sunnier, warmer times. One favourite is my Mum’s orange chicken recipe which I have tweaked slightly with a bit of chilli & spice. Happy Thanksgiving to our friends & family in Canada tomorrow (10th October). This dish would make a good alternative to the traditional fare.

Ingredients (serves 2)



  • 4 boneless chicken thighs ( or 2 chicken breasts, if you prefer)
  • 1 orange
  • 1 teaspoon freshly grated lemon rind
  • 1 teaspoon of runny honey
  • 1 clove of garlic, finely grated
  • 1/2 inch or 1 cm piece of ginger, peeled & finely grated ( or 1/4 teaspoon of powdered ginger)
  • 1/2 mild- medium hot red chilli,  sliced
  • 1/4 teaspoon cinnamon
  • 1 bayleaf
  • 2 sprigs of fresh thyme, washed & leaves removed
  • 2-3 tablespoons of chicken stock ( you can use a good quality stock cube)
  • 1 teaspoon of raisins
  • 1 teaspoon of toasted almond pieces
  • sea salt & black pepper


Chicken marinading

Chicken marinading

  • Put the chicken into a small dish
  • Cut the orange in half,  & with one  half grate the rind & squeeze the juice on to the chicken
  • Add the lemon rind, honey, garlic, ginger, chilli, cinnamon, bayleaf & thyme
  • Mix to coat the chicken
  • Marinate in the fridge for at least 1 hour, or overnight

    Marinaded chicken ready to grill/broil

    Marinaded chicken ready to grill/broil

  • Heat your grill (broiler) to medium
  • Drain off the marinade into a small saucepan  adding the chicken stock, salt & pepper
  • Cook the marinade on a medium heat for 5 minutes to reduce & thicken the sauce
  • With the other half of orange, slice & cut into segments & add to the sauce together with the raisins & keep warm on a low light whilst you cook the chicken

    Orange sauce

    Orange sauce ready

  • Season chicken with salt & pepper
  • Grill for 8-10 minutes each side ( depending how thick the pieces are)
  • If using chicken breasts, I recommend flattening them out to ensure even cooking
  • I do this by placing in a plastic bag & gently bashing using the end of a rolling pin
  • Check the chicken is cooked right through

Serve the chicken with the sauce & a sprinkle of the toasted almonds on top. I love this dish with some

Great with some rice

Ready to eat

basmati rice and steamed spinach but works just as well with a salad or your favourite veggies.

My Mum’s orange chicken – will brighten up any day or night!




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