Orange Chicken Breast with Rice

Ingredients

• 2 chicken breast fillets
• Salt
• freshly ground pepper
• 1 Tbsp clarified butter
• 2 oranges
• 100 g basmati rice
• 50 g frozen peas
• 1 tbsp honey
• 20 ml orange liqueur
• parsley (for garnish)

Instructions

1. 1.

   Let the peas thaw. Rinse the rice under running water, then bring to a boil in lightly salted water at about twice the volume of rice and simmer covered over low heat for about 15 minutes. Add the peas and cook for another 5-10 minutes until done.

2. 2.

   Meanwhile season the chicken breast fillets with salt and pepper and sear them in hot clarified butter in an oven‑proof pan, browning one side well. Flip and bake in a preheated oven at 180°C (356°F) for about 8 minutes to finish cooking. Wash one orange hot, slice into four wedges and peel off a little zest, then cut the zest into fine strips (~2 tsp). Juice the remaining oranges.

3. 3.

   Deglaze the pan with the juices, stir in honey and orange liqueur, place the orange slices back in, season with salt and pepper, and plate everything on warmed dishes. Garnish with parsley before serving.