Chicken Stew Recipe with Orange and Tomato
This is an unusual chicken stew recipe. As my friend Rona says: “Knowledge is knowing that a tomato is
a fruit; wisdom is knowing not to use it in a fruit salad!” But in this chicken recipe
the tomato and orange compliment each other. Although the aniseed taste of the caraway may not be to everyone's taste,
and can easily be omitted, it does with the basil, add a certain piquancy to the dish.
Serve with baby potatoes, fettucine or vermicelli and lightly steamed fresh green vegetables for
a simple complete meal.
Preparation Time: 10 min
Cooking time: 20 min
No. of servings: 4
- 500g (1 pound) skinless boneless chicken breasts or chicken thigh fillets, cubed
- 1 large onion sliced
- 2 gloves of garlic crushed
- 1 tin (410g or 14 ounces) skinned chopped tomatoes
- 2 tablespoons tomato paste
- 1 cup orange juice
- 1 teaspoon finely grated orange rind
- ½ cup dry white wine
- 2 tablespoons corn flour mixed to a paste with a little water
- ½ teaspoon caraway seeds (optional)
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- salt and pepper to taste
Fresh roughly chopped parsley and a few parmesan shavings
- Heat the oil in a large saucepan and gently fry the onions until transparent.
- Add the chicken and fry until it has changed colour.
- Add the garlic, basil, tomatoes, tomato paste, orange juice, orange rind and wine.
- Cover and simmer for 15 to 20 minutes.
- Season to taste and add the caraway seeds (if used).
- Thicken the sauce with the corn flour paste.
- Plate the stew with the accompaniments, garnish with the parsley and parmesan and serve.
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