When I have a quick cup of tea with my Ouma Verona during the week, the conversation usually revolves around food. Talk about a cooked leg of lamb, buttermilk rusks and apple tart leaves me fainthearted and hangry beyond belief. Not long ago my Ouma talked about the wonder of chicken cooked in orange juice. I just had to try it.
What better way to slow cook chicken in orange juice than in a tagine? The outcome was gorgeous, leaving the chicken soft and moist and the citrus flavour complemented by the sweetness of the carrots and dates. It makes for a light yet satisfying dinner and could easily be made in a cast iron pot if you don’t own a tagine.
3 chicken breasts, deboned and skinless
1 onion, chopped
1 teaspoon garlic
1 teaspoon ginger
1 teaspoon cinnamon
3 teaspoons red curry paste
Handful of baby carrots
125 ml orange juice
125 ml chicken stock
12 dates, pitted
Handful of fresh coriander, chopped
- Brown the onion and the garlic in a splash of oil. Add the ginger, cinnamon and red curry paste and fry for two minutes.
- Add the chicken and stirfry until cooked. Pour the orange juice and chicken stock with the chicken and cook at a low temperature on the stove top with the lid on the tagine for around half an hour.
- Add the baby carrots, dates and coriander and cook for another hour.
- Serve with couscous and fresh coriander.