Chicken in Hot Orange Sauce

Chicken in Hot Orange Sauce


1 person made this

This is a Turkish version of the classic Moroccan tagine combining chicken with fresh fruit. You can make it less spicy by reducing the number of chillies if you like.

Serves: 4 

  • 6 boneless chicken thighs
  • 1 1/2 tablespoons olive oil
  • 15g butter
  • 2 red onions, sliced
  • 4-5 cloves garlic, crushed
  • 2 small thin-skinned oranges, cut into 8 segments (unpeeled)
  • 1 teaspoon nigella seeds (optional)
  • 2 teaspoons coriander seeds
  • 2 tablespoons currants, soaked for 1/2 hour
  • 1 tablespoon honey
  • 1 cinnamon stick
  • 1 teaspoon ground cinnamon
  • 2-3 long chillies, slit lengthwise
  • mint leaves
  • juice of one orange
  • 200ml water
  • salt and pepper, to taste
  • Garnish
  • 4 tablespoons yoghurt
  • 1 tablespoon chopped mint

Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

  1. Heat the oil and butter in a heavy bottomed casserole dish and cook the chicken until golden. Remove to a plate covered with paper towels.
  2. Add the onions, garlic, orange segments, nigella seeds and coriander seeds and cook 3 minutes.
  3. Stir in the currants, honey, cinnamon stick, ground cinnamon, chillies and mint leaves.
  4. Add the juice and water. Bring to the boil then turn down heat and simmer 10 minutes.
  5. Return the chicken to the pan and simmer gently, covered, 30 minutes or until chicken is cooked.
  6. To serve, remove cinnamon stick and chillies and check the seasoning. Combine the yoghurt and chopped mint and swirl through the dish just prior to serving.

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