Chicken in Orange Marinade with Sweet Potato

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

Chicken in Orange Marinade with Sweet Potato

Steven Thomas


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


Instructions for the chicken

  • Arrange chicken in a baking dish
  • Mix orange juice, marmalade, ginger, wine, oil, mustard, teriyaki sauce, liquor, salt and pepper
  • Pour sauce over the chicken.
  • Marinate in the fridge for 8-10 hours.
  • Remove chicken from marinade
  • Flour chicken breasts on both sides.
  • Heat 2cm depth of oil in a pan
  • Fry chicken for 2 min each side.
  • Transfer to a baking tray.
  • Bake at 190° C for 4 min

Instructions for the potatoes

  • Arrange potatoes in a baking dish (not with the chicken)
  • Fry onion in second batch of oil until golden
  • Pour onion and oil over sweet potato
  • Sprinkle salt, pepper, sugar over the potato
  • Add lemon to dish with potatoes
  • Mix it all together.
  • Bake at 190° C until soft and brown (~45 min)
  • Remove from oven.
  • Arrange potato on serving dish.
  • Arrange chicken on top.
  • Garnish with oranges and sugared orange peel

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