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Orange Chicken with Cumin & Paprika |
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| Serves 4 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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+ marinating |
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My rating |
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Ingredients |
1 heaped tsp cumin seeds
4 skinless chicken breasts, cut into chunks
1 tsp smoked sweet paprika
1 tsp ground turmeric
1 large clove garlic, crushed
1 small orange or ½ large, zested & juiced, + wedges to serve
2 tbsp olive oil
Yoghurt and rice or couscous to serve
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Toast the cumin seeds in a dry
pan until fragrant then grind to a powder using a pestle
and mortar.
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Put the chicken in a shallow
bowl with all the other ingredients, plus some freshly
ground black pepper. Toss in the marinade, then cover and
leave at room temperature for 1 hour (or in the fridge
overnight)
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Heat a large griddle or frying
pan over a medium-high heat. Season the chicken generously
with salt, mix well and then add to the pan without
shaking off any excess marinade. Leave for 2-3 minutes
without moving, to char and brown, then turn the chicken
pieces over and cook for a further 2-3 minutes, until
cooked through – you might need to do this in two batches.
Skewer, if you like, and serve with extra orange wedges
for squeezing over and serve with rice or couscous.
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Note: You can
skewer these chicken chunks once cooked as I usually find
skewering them in advance makes cooking them evenly a bit
fiddly.
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DAILY
DINNERS 
