The refreshing combination of chicken and orange sauce makes this a perfect dish for a warm summer evening.
30 ml (1 fl oz) 1/8 cup rapeseed oil
3 tbsp olive oil
4 x 225 g (8 oz) chicken supremes
150 ml (1/4 pint) 2/3 cup orange brandy
15 g (1/2 oz) 2 tbsp plain (all-purpose) flour
150 ml (1/4 pint) 2/3 cup freshly squeezed orange juice
25 g (1 oz) courgette (zucchini), cut into matchstick strips
25 g (1 oz) red (bell) pepper, cut into matchstick strips
25 g (1 oz) leek, finely shredded
400 g (14 oz) dried wholemeal (whole-wheat) spaghetti
3 large oranges, peeled and cut into segments
rind of 1 orange, cut into very fine strips
2 tbsp chopped fresh tarragon
150 ml (1/4 pint) 2/3 cup fromage frais or ricotta cheese
salt and pepper
fresh tarragon leaves, to garnish
3 tbsp olive oil
4 x 225 g (8 oz) chicken supremes
150 ml (1/4 pint) 2/3 cup orange brandy
15 g (1/2 oz) 2 tbsp plain (all-purpose) flour
150 ml (1/4 pint) 2/3 cup freshly squeezed orange juice
25 g (1 oz) courgette (zucchini), cut into matchstick strips
25 g (1 oz) red (bell) pepper, cut into matchstick strips
25 g (1 oz) leek, finely shredded
400 g (14 oz) dried wholemeal (whole-wheat) spaghetti
3 large oranges, peeled and cut into segments
rind of 1 orange, cut into very fine strips
2 tbsp chopped fresh tarragon
150 ml (1/4 pint) 2/3 cup fromage frais or ricotta cheese
salt and pepper
fresh tarragon leaves, to garnish
method
1. Heat the rapeseed oil and 1 tablespoon of the olive oil in a frying pan (skillet). Add the chicken and cook quickly until golden brown. Add the orange brandy and cook for 3 minutes. Sprinkle over the flour and cook for 2 minutes.
2. Lower the heat and add the orange juice, courgette (zucchini), (bell) pepper and leek and season. Simmer for 5 minutes until the sauce has thickened.
3. Meanwhile, bring a pan of salted water to the boil. Add the spaghetti
and 1 tablespoon of the olive oil and cook for 10 minutes. Drain the spaghetti, transfer to a serving dish and drizzle over the remaining oil.
4. Add half of the orange segments, half of the orange rind, the tarragon and fromage frais or ricotta cheese to the sauce in the pan and cook for 3 minutes.
5. Place the chicken on top of the pasta, pour over a little sauce, garnish with orange segments, rind and tarragon. Serve immediately.
2. Lower the heat and add the orange juice, courgette (zucchini), (bell) pepper and leek and season. Simmer for 5 minutes until the sauce has thickened.
3. Meanwhile, bring a pan of salted water to the boil. Add the spaghetti
and 1 tablespoon of the olive oil and cook for 10 minutes. Drain the spaghetti, transfer to a serving dish and drizzle over the remaining oil.
4. Add half of the orange segments, half of the orange rind, the tarragon and fromage frais or ricotta cheese to the sauce in the pan and cook for 3 minutes.
5. Place the chicken on top of the pasta, pour over a little sauce, garnish with orange segments, rind and tarragon. Serve immediately.
serving amount
serves 4
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