I have dutifully watched Master Chef South Africa in the abject hope that it would come right after a few episodes. Sadly I am still underwhelmed, it’s a pity they didn’t have some of our talented Food24 bloggers in there, they would have knocked spots off most of those contestants! Chef Andrew takes over-acting to a whole new level and ag sies tog* his mommy dresses him funny!
I had no intention of posting this dish, hence no prep pics but it turned out so nicely. If the chicken breasts are large I tend to cut them in half, I’m not a big eater, more of a little & often grazer, which means I always have leftovers for lunch the next day.
Oranges are in season so do try and use fresh orange juice in this easy-peasy recipe.
2 chicken breasts on the bone, skin removed
1 small onion sliced thickly
250mls fresh orange juice
1 inch sized knob of ginger grated
2 TBSP old brown sherry
1 TBS honey
1 tsp wholegrain mustard (this cuts the sweetness without making the dish burny, so it’s ok for kids)
1 TBSP raisins or sultanas (optional)
1 TBSP cornflour
Seasoning to taste
Heat your oven to 180c
Place the breasts and the onion slices in an ovenproof dish that has a lid.
Whisk together the remaining ingredients adding the cornflour last, and pour over the chicken.
Bake for 30 minutes, remove the lid and bake for another 15 minutes to colour.
If the sauce is too thick add a little more juice.