Persian Chicken Breasts
Chicken, lemon and seedless oranges cooked in a pan and spiced with turmeric.
1 hr · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 30 min · 60 min total
- easy
- 1
Cut chicken into 1" cubes. Marinate chicken in lemon juice for 1 hour. Peel short, very thin strips of orange zest with a vegetable peeler, about 2 T., set aside.
- 2
Peel the oranges, remove as much of the white pith as possible, divide into sections. Put orange sections, salt, pepper and turmeric in a saucepan.
- 3
Saute onions in 1 T. butter until browned (about 10 minutes). Add orange peel to onions, cook, stirring, about 1-2 minutes.
- 4
Add onion mixture to saucepan with orange sections. Add vinegar and sugar, cook 15 minutes stirring gently so orange sections remain intact.
- 5
Remove chicken from marinade, saute in remaining butter until browned. To serve: place chicken pieces on plate and spoon orange mixture on top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
