Chicken in Orange Marinade with Sweet Potato

21 Feb 2002   | Chicken · Jewish Festival · Kosher · Main

It was Rosh Hashanah again so we had to make something sweet … very sweet.

Steven Thomas

Chicken in Orange Marinade with Sweet Potato

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Ingredients Method

Ingredients
  

Ingredients for the chicken
  • 4 chicken breast fillets
  • 1 cup fresh orange juice
  • 2 tablespoon orange ginger marmalade St. Dalfour
  • 1 tablespoon root ginger grated roughly
  • 1/2 cup semi-dry white wine
  • 1/2 cup olive oil
  • 2 teaspoons wholegrain mustard
  • 2 tablespoons of teriyaki sauce
  • 2 tablespoons orange liquor
  • salt
  • black pepper
  • 3/4 cup flour
  • Vegetable oil e.g. canola for shallow frying
Ingredients for the potatoes
  • 6 small sweet potatoes peeled and cut into long wedges
  • 1/2 cup vegetable oil e.g. Canola
  • 3 big onions halved and sliced
  • Salt
  • Pepper
  • 2 tablespoons Demerara brown sugar
  • 1 small lemon sliced with skin still on
  • 2 oranges peeled and segmented
  • sugared orange peel

Method
 

Instructions for the chicken
  1. Arrange chicken in a baking dish
  2. Mix orange juice, marmalade, ginger, wine, oil, mustard, teriyaki sauce, liquor, salt and pepper
  3. Pour sauce over the chicken.
  4. Marinate in the fridge for 8-10 hours.
  5. Remove chicken from marinade
  6. Flour chicken breasts on both sides.
  7. Heat 2cm depth of oil in a pan
  8. Fry chicken for 2 min each side.
  9. Transfer to a baking tray.
  10. Bake at 190° C for 4 min
Instructions for the potatoes
  1. Arrange potatoes in a baking dish (not with the chicken)
  2. Fry onion in second batch of oil until golden
  3. Pour onion and oil over sweet potato
  4. Sprinkle salt, pepper, sugar over the potato
  5. Add lemon to dish with potatoes
  6. Mix it all together.
  7. Bake at 190° C until soft and brown (~45 min)
  8. Remove from oven.
  9. Arrange potato on serving dish.
  10. Arrange chicken on top.
  11. Garnish with oranges and sugared orange peel

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