• 4servings
  • 215minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B6, B9, C, D, E
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon cumin seeds

  2. 3 cloves garlic, chopped

  3. 1 fresh red chilli, chopped

  4. 1/4 teaspoon salt

  5. 5 teaspoons orange juice

  6. 5 teaspoons lemon juice

  7. 2 (225g) boneless, skinless chicken breast fillets

  8. 2 tablespoons olive oil

  9. 125ml orange juice

  10. 1 teaspoon lime zest

  11. 1 teaspoon honey

  12. 1 teaspoon sweet soy sauce

  13. 55g cold, unsalted butter, cut into pieces

  14. 120g mango flesh, diced

  15. 1/2 avocado

  16. 1 tablespoon chopped fresh coriander

  17. 1 tablespoon chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Toast the cumin seeds in a dry frying pan over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chilli, salt, olive oil, orange juice and lemon juice into the bowl of a liquidiser; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator and allow to marinate for about 2 1/2 hours.

  2. Preheat oven to 180 C / Gas 4.

  3. Heat a frying pan over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil and allow to rest for 3 to 5 minutes.

  4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey and soy sauce in a frying pan over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat and whisk in the butter pieces one at a time until melted; set aside.

  5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce and garnish with coriander and parsley.


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