- 20 minutes
- Serves 2
Adapted from Sticky orange chicken, jamieoliver.com ↗
Ingredients
- 500g sweet potatoes
- 1 onion (160g)
- 2 x 150g skinless free-range chicken breasts
- ½ a bunch of rosemary (10g)
- 2 oranges
- 1 teaspoon wholegrain mustard
- red wine vinegar
- extra virgin olive oil
- 60g watercress
- olive oil
- 1 heaped tablespoon orange marmalade
- 50ml brandy
- 2 tablespoons Greek yoghurt
Let's cook
- Peel and chop the sweet potatoes, then microwave them on full power (800W) for about 7 minutes until soft.
- Meanwhile, break the onion into petals in a large pan over a medium high heat with a splash of water. Season the chicken, sit it on top, cover and steam for around 6 minutes.
- For the dressing, squeeze half an orange into a bowl with the mustard, a little vinegar and extra virgin olive oil. Keep the watercress ready to toss through at the end.
- Take the lid off and let the water cook away, then add a little olive oil and fry the chicken and onion until golden. Crisp the rosemary leaves in the pan and lift them out.
- Stir in the marmalade, then the brandy (you can flame it if you like) and the rest of the orange juice. Let it bubble gently on a low heat for about 5 minutes until sticky.
- Mash the sweet potato with a little oil and seasoning. Plate up with the chicken and onions, the crispy rosemary, the dressed watercress and a spoon of yoghurt.
Tags
Check every packet for allergens.