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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Orange juice forms part of this rich spicy sauce. Serve hot with couscous or rice. Ingredients:
1 red onion, finely sliced |
4 boneless skinless chicken breasts, cut into strips |
2 garlic cloves, chopped |
1 teaspoon coriander seed |
1 teaspoon ground cumin |
1 teaspoon ground cinnamon |
1/2 teaspoon cayenne pepper |
6 cardamom pods, crushed with seeds removed |
1 1/4 cups chicken broth |
2 tablespoons all-purpose flour |
1 teaspoon dried oregano |
1 (14 ounce) can chopped tomatoes |
2 pieces orange peel |
2/3 cup orange juice |
salt & freshly ground black pepper |
Directions:
1. Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
2. Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
3. Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
4. Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
5. Cover and simmer gently for 20 minutes.
6. Season to taste and serve.
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