• 2 Chicken breasts
  • 100ml Orange juice
  • 1 Clove of garlic, crushed
  • 1tsp Soy sauce
  • ¼tsp Fresh ginger, grated
  • 1tbsp Orange marmalade
  • 1tbsp Olive oil
  • 150ml Chicken stock
  • 1tsp Corn flour


  • STEP 1

    Marinate the chicken in the orange juice, garlic, soy, ginger and marmalade, in the fridge for four hours or overnight if possible.

  • STEP 2

    Preheat the oven to 200°C/180°F /Gas 6. Remove chicken from marinade and fry in the oil for a few minutes until golden, then roast in the oven on a baking sheet for 15 minutes.

  • STEP 3

    Sieve the marinade into the frying pan, boil until reduced by half. Add the stock and reduce again. Mix the cornflour with a little cold water, add to the sauce and stir to thicken. Season and serve with the chicken.

Taken from Eating For Two (£12.99, Ebury Press)

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