Solo: Orange and Honey Chicken

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Solo: Orange and Honey Chicken

Tender free range chicken breasts pan-fried in honey and topped with toasted sesame seeds. Accompanied by fluffy rice and carrots baked in tin foil with wine, butter and cumin seeds.

Ingredients to serve 1

  • 2 x free range chicken breasts
  • 2 x carrots - cut off ends and peel
  • ¼ cup x basmati rice
  • ½ tbsp x honey
  • ½ tsp x fresh ginger - peel and grate finely
  • ½ clove x garlic - crush, peel and chop finely
  • ½ x orange
  • ½ tsp x sesame seeds
  • ½ tsp x cumin seeds
  • 3g x thyme - strip off leaves
  • ½ tsp x sesame oil
  • 25ml x white wine
  • 10g x butter (from your pantry)
  • salt and pepper, vegtable oil, tin foil (from your pantry)


Step 1

Preheat oven to 220⁰C.

Step 2

Orange and honey marinade: Grate the skin of the orange to create orange zest and then halve and juice. Combine the orange juice, orange zest, honey, ginger, garlic, salt and pepper in a bowl. Add the chicken, cover with the marinade and set aside.

Step 3

Carrots: Pull out about a metre of tin foil. Fold it in half. Place the carrots on the foil and sprinkle on the cumin seeds, thyme leaves, butter, salt and pepper. Fold up the sides of the foil to make a nest and then pour in the wine. Now close the foil up, sealing it all around. Place the foil parcel onto a baking tray in the oven for 25 minutes. When done remove from oven and keep warm.

Step 4

Rice: Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water

Step 5

Sesame seeds: Place a dry frying pan on medium heat. Add the sesame seeds in a thin, even layer and toast for about a minute or two until nice and brown. Shake the pan often to prevent them from burning.

Step 6

Chicken: Put a few glugs of vegetable oil in a pan on medium heat. NB: The honey in the marinade will burn quickly if the pan is too hot. Add the chicken to the pan. Cook for 4 minutes on each side (total 8 minutes). Now turn the heat down to low and add the rest of the marinade to the pan. Cook for another 10 minutes or until the chicken is cooked through. (The meat should be white all the way through.) When the chicken is cooked, add the sesame oil to the pan and mix through.

Step 7

To serve: Transfer the chicken pieces to a cutting board and cut into slices. Place the rice on the plate and serve the chicken slices on top with spoonfuls of orange and honey sauce. Sprinkle the toasted sesame seeds on top. Open the foil nest of carrots and add a portion to each plate, topped with butter wine sauce.