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