I modified this simple recipe from a French cookbook – Cusine d’Hiver (Winter Cooking) by Tomawak. I don’t think it’s traditionally French, given the fact that they include saffron, but it did look good.
Using a skillet, you’ll need to brown 6 chicken breasts in olive oil, salt them, and set the meat aside.
In a large saucepan, fry 4 shallots in more olive oil. I used about 2 Tablespoons each for the shallots and the chicken breasts.
When the shallots are soft and starting to brown, add the juice of 2-4 four oranges, depending on how big they are. If they are large and very juicy, two will suffice. Add 3/4 cup bouillon (you can use water plus one large bouillon cube), and finally, add 2 doses of saffron. I’m guessing this is about 1/4 teaspoon.
This is powerful stuff. It has such a unique taste, and needs to be balanced out with the salt, oranges and honey. Oh yes, honey – two tablespoons.
Cook this mixture about 20 minutes on low heat until it has reduced – stir often. And this is when you’ll pre-heat the oven to 180°C or 375°F.
Put your chicken breasts in a pan, and cover them with the glaze, turning the breasts until they are fully coated. They stay in the oven for 30 minutes, but I took them out every ten minutes to turn them over and redistribute the glaze. And for the last ten minutes, I squeezed liquid honey all over the top of each breast so that they would caramelise.
Like that. *sigh*
You know, to be honest, I wasn’t sure if I liked it. I know that’s an odd thing to say for a food post. 🙂 I had to keep taking another bite just to see if I liked it. But then that bite wasn’t enough and I needed another bite. Like that, I finished the whole plate and wanted more – you know, just to see if I liked it.
I think I liked it.
(For a pretty presentation, use a half-cup measure to scoop out the rice that accompanies it, slice the chicken breast, and pour the orange glaze over the chicken and rice).
- 6 chicken breasts
- 4 shallots
- 4 T olive oil
- 2-4 oranges to juice
- ¾ c bouillon
- ⅛ to ¼ teaspoons saffron
- 2 T honey + liquid honey to pour on top of the chicken.
- Accompany with rice and green beans (or other green vegetable)
- Brown the chicken breasts in oil, salt them, and set aside.
- Mince the shallots and brown them in olive oil.
- Juice the oranges and add that to the shallots.
- Add 1 t large grain sea salt (or ½ t regular).
- Add the saffron, bouillon and honey.
- Reduce this mixture on low heat for 20 minutes, stirring constantly, and pre-heat oven to 180°C or 375°F.
- Place chicken breasts in baking pan and cover with glaze.
- Bake for 30 minutes, turning the breasts and spooning the glaze on top each time every 10 minutes or so.
- For the last ten minutes, pour liquid honey over each of the chicken breasts and let it caramelise in the oven.