Brazilian recipe
Orange and Rosemary Marinated Chicken Breast
This zesty orange and rosemary marinated chicken is a light, fragrant dish that effortlessly elevates a simple midweek dinner into something special.
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Ingredients
2 chicken breasts (approx. 200g each)
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp extra virgin olive oil
2 tsp cornflour
Salt to taste
Freshly cracked black pepper to taste
1 cup freshly squeezed orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp extra virgin olive oil
2 tsp cornflour
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh citrus, herbs, and chicken at local supermarkets like Countdown (Woolworths), New World, or Pak'nSave. For the best quality, visit your local butcher or greengrocer.
Preparation method
- Crush the garlic clove with the side of a knife to peel it.
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil.
- Submerge the chicken breasts in the marinade.
- Cover the dish and let it rest at room temperature for 20 minutes.
- Remove the chicken breasts from the liquid using tongs.
- Shake off any excess marinade.
- Pat the chicken dry using paper towels.
- Preheat a large frying pan over medium heat.
- Add the remaining tablespoon of olive oil to the pan.
- Season the chicken breasts with salt.
- Place the chicken in the pan, starting with the smoother side down.
- Sear each side for 2 minutes to lock in the juices.
- Lower the heat to low.
- Cook for a further 3 minutes on each side until cooked through to the centre.
- Keep an eye on the thickness of the breasts to ensure they are cooked perfectly without burning the exterior.
- Whisk the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the chicken to a plate and keep warm.
- Pour the marinade mixture into the hot pan over low heat.
- Deglaze the pan using a silicone spatula to scrape up all the tasty brown bits from the bottom.
- Stir the sauce continuously for 3 minutes until it thickens.
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary remnants.
- Serve the chicken breasts drizzled generously with the prepared sauce.
Observations
The vibrant pairing of fresh orange juice with the woodsy notes of rosemary brings a wonderful depth to the chicken. Giving the meat enough time to soak up the marinade is the secret to success, while using the pan juices to create a glossy, reduced sauce ensures every bite is packed with flavour.
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