I found the orange in this dish to be quite strong. Even though it dos say orange in the name of it, I still wasn't expecting it to be that strong. I think it might have tasted pretty strong to me because I'm not a huge fan of orange flavoured food, I prefer to eat the fruit itself.
- 3 tablespoons oil
- 1/2kg chicken tenderloins
- 1/2 teaspoon salt
- pepper
- 1/2 cup of honey
- 1/4 cup orange juice
- zest of 1 orange
- 3 tablespoons balsamic vinegar
- 2 teaspoons dried sage
1. Heat the oil in a frypan and season the chicken with salt and pepper. Cook until golden.
2. In a jug, combine the honey, orange juice, orange zest, balsamic vinegar and the sage.
3. Once chicken is cooked, spread some of step 2 onto the pieces and turn over. Let cook for a few minutes to become sticky and repeat on the other side. (I did this a couple of times, then ended up tipping the rest of step 2 in the frypan with the chicken).
4. Serve accompanied with grilled potatoes.
- 3 tablespoons oil
- 1/2 teaspoon salt
- pepper
- 1/2 cup of honey
- 1/4 cup orange juice
- zest of 1 orange
- 3 tablespoons balsamic vinegar
- 2 teaspoons dried sage
1. Heat the oil in a frypan and season the chicken with salt and pepper. Cook until golden.
2. In a jug, combine the honey, orange juice, orange zest, balsamic vinegar and the sage.
3. Once chicken is cooked, spread some of step 2 onto the pieces and turn over. Let cook for a few minutes to become sticky and repeat on the other side. (I did this a couple of times, then ended up tipping the rest of step 2 in the frypan with the chicken).
4. Serve accompanied with grilled potatoes.
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