• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Citrus Chicken

  • Recipe Submitted by on

Category: Poultry, Casseroles

 Ingredients List

  • 225 g Pickling onions
  • 2 tb Vegetable oil
  • 4 125-150g chicken breast
  • -fillets, with skin on
  • 150 ml Fresh chicken stock, or made
  • -with cube
  • 2 ts Freshly grated fresh root
  • -ginger
  • 1 lg Garlic clove, finely chopped
  • 2 ts Wholegrain mustard
  • 1 ts Finely grated lemon zest
  • 1 ts Finely grated orange zest
  • 3 tb Lemon juice
  • 3 tb Orange juice
  • 2 tb Clear honey
  • Salt and freshly ground
  • -black pepper
  • 2 Sprigs (2-3) fresh thyme
  • 2 ts Cornflour


1. Put the pickling onions into a bowl and cover with boiling water. Leave
for 2-3 minutes. Drain, then remove the skins from the onions using a sharp

2. Heat the oil in a large, flameproof casserole. Add the onions and cook
for a few minutes until golden brown. Add the chicken breasts and brown on
both sides. Reduce the heat and cook gently, uncovered, for 15 minutes.

3. Put the remaining ingredients, except the thyme and cornflour, into a
jug and mix together. Pour over the chicken. Add the thyme, cover and cook
for 15-20 minutes until the chicken is cooked.

4. Remove the chicken and onions and place in a warm serving dish. Blend
together the cornflour and 2 teaspoons water and stir into the cooking
juices. Heat gently, stirring until it has thickened. Season to taste. Pour
the sauce over the chicken and serve with boiled potatoes and a green

Suggested Wine: Tesco Cape Chenin

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