Recipe | Chicken
Chicken in Orange Marinade with Sweet Potato

It was Rosh Hashanah again so we had to make something sweet ... very sweet.

4 chicken breast fillets

  • Arrange in a dish

1 cup fresh orange juice
2 tablespoon orange ginger marmalade (St. Dalfour)
1 tablespoon root ginger, grated roughly
1/2 cup semi-dry white wine
1/2 cup olive oil
2 teaspoons wholegrain mustard
2 tablespoons of teriyaki sauce
2 tablespoons orange liquor
salt
black pepper

  • Mix and pour over the chicken.
  • Marinate in the fridge for 8-10 hours.
  • Remove from marinade

3/4 cup flour

  • Flour chicken breasts on both sides.

vegetable oil (e.g. canola) for shallow frying

  • Pour into a pan to 2 cm depth.
  • Fry for 2 min each side.
  • Transfer to a baking tray.

6 small sweet potatoes, peeled and cut into long wedges

  • Arrange in a baking dish (not with the chicken)

1/2 cup vegetable oil (e.g. Canola)
3 big onions, halved and sliced

  • Fry onion until golden
  • Pour onion and oil over sweet potato

Salt
Pepper
2 tablespoons Demerara brown sugar

  • Sprinkle over the potato

1 small lemon, sliced with skin still on

  • Add to dish
  • Mix it all together.
  • Bake at 190° C until soft and brown (~45 min)
  • Remove from oven.

Chicken from above

  • Bake at 190° C for 4 min
  • Arrange potato on serving dish.
  • Arrange chicken on top.

2 oranges, peeled and segmented
sugared orange peel

  • Garnish.