Brazilian recipe
Orange and Rosemary Marinated Chicken Fillets
These orange and rosemary marinated chicken fillets are a light, fragrant option, ideal for turning everyday meals into something special.
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Ingredients
2 chicken breast fillets (approx. 200g each)
1 cup fresh orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp olive oil
2 tsp cornflour
Salt to taste
Freshly cracked black pepper to taste
1 cup fresh orange juice (strained)
1 garlic clove
1 sprig fresh rosemary
2 tbsp 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 markets such as OK Zimbabwe or Pick n Pay. If fresh rosemary is unavailable, a small pinch of dried rosemary can be used as a substitute, though the aroma will be more intense.
Preparation method
- Crush the garlic clove using the side of a knife to peel it easily.
- In a mixing bowl, combine the garlic, rosemary sprig, orange juice, and 1 tablespoon of olive oil.
- Submerge the chicken fillets in the marinade.
- Cover the dish and allow it to rest at room temperature for 20 minutes.
- Lift the fillets out of the liquid using kitchen tongs.
- Let any excess marinade drip off the chicken.
- Pat the surface of the fillets dry with paper towels.
- 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 in the pan with the smoother side facing down.
- Sear each side for 2 minutes to lock in the juices.
- Reduce the heat to low.
- Cook for a further 3 minutes on each side until cooked through to the centre.
- Check the thickness of the meat to ensure it is cooked through without charring the exterior.
- Whisk the cornflour into the leftover marinade and season with salt and pepper.
- Transfer the cooked fillets to a plate and set aside.
- Pour the marinade mixture into the hot frying pan over low heat.
- Deglaze the base of the pan with a silicone spatula to loosen the flavourful browned bits.
- Stir the sauce continuously for 3 minutes until thickened.
- Strain the sauce through a fine-mesh sieve to remove the garlic and rosemary remnants.
- Finish by serving the fillets drizzled with the prepared sauce.
Observations
The vibrant zest of orange combined with the woody, aromatic notes of rosemary elevates simple chicken breast. Allowing enough time for the marinade to penetrate the meat is essential, as is deglazing the pan afterwards to craft a rich, flavourful sauce that ties the dish together.
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