chicken and orange sauce

Chicken in Orange Sauce

Serves 2-3

For the sauce:
125 ml (½ cup) white wine vinegar
80 ml (1/3 cup) Huletts SunSweet Brown Sugar
5 ml (1 t) ground coriander
250 ml (1 cup) orange juice, freshly squeezed 
125 ml (½ cup) chicken stock
5 ml (1 t) orange zest
salt and black pepper, to taste
To serve:
4 chicken thighs or breasts, grilled or baked
2 oranges, halved and lightly browned on a griddle pan (optional)
sprigs of fresh thyme, to garnish


  1. Place the vinegar and sugar in a large saucepan over low heat while stirring until the sugar has dissolved.
  2. Add the coriander, orange juice, chicken stock and orange zest, stir until well incorporated.
  3. Turn heat to high and allow the sauce to boil until reduced by half and a golden brown colour. Season to taste.
  4. Serve with roasted chicken, oranges and garnish with sprigs of thyme.
Tip: Serve with Basmati rice and roast vegetables.