Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets
These orange and rosemary marinated chicken fillets offer a fragrant and light dining option, ideal for turning everyday meals into something truly special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup orange juice (strained)
1 garlic clove
1 fresh rosemary sprig
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly ground black pepper to taste
1 cup orange juice (strained)
1 garlic clove
1 fresh rosemary sprig
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh citrus, rosemary, and chicken breasts at local grocers or markets in Tarawa. Pantry staples like olive oil, cornflour, and seasonings are available at general grocery stores.
Preparation method
- Crush the garlic clove with the side of a knife to peel it.
- Combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil in a bowl.
- Place the chicken fillets into the marinade.
- Cover the dish and leave to marinate for 20 minutes at room temperature.
- Remove the fillets from the liquid using kitchen tongs.
- Drain off any excess marinade.
- Pat the surface of the fillets dry using kitchen paper.
- Heat a large frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the fillets with salt.
- Place the fillets into the pan, ensuring the smooth side is face down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for an additional 3 minutes on each side until thoroughly cooked through.
- Monitor the thickness of the meat to ensure it is cooked evenly without burning.
- Whisk the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the cooked fillets to a serving plate and set aside.
- Pour the marinade mixture into the hot frying pan over low heat.
- Scrape the bottom of the pan with a silicone spatula to incorporate the caramelised pan juices.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary bits.
- Serve the fillets drizzled with the finished sauce.
Observations
The vibrant contrast between the citrus freshness of orange and the distinct earthy notes of rosemary elevates the flavour profile of simple chicken fillets. Allowing the meat to marinate properly is vital for tenderness, and deglazing the pan afterwards is the secret to achieving a rich, glossy reduction that brings the dish together.
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