Seasonal Recipes - Main Courses

Orange and Herb Chicken

nfNut Free yfYeast Free sfSugar Free sofSoya Free efEgg Free dfDairy Free gfGluten Free wfWheat Free

This is quick and easy to prepare – great for entertaining friends!

Serves 4

Ingredients

• 3 Oranges
• (grated zest of 1 orange, freshly squeezed juice of 2 oranges (approx 4 floz), 1 orange sliced)
• 2 tbspn freshly chopped tarragon
• 2 tbspn freshly chopped flat-leaf parsley
• 1 tbspn olive oil
• 1 clove garlic, crushed
• 4 skinless chicken breasts (preferably free-range/corn-fed)

Preparation

• Preheat oven to 180 C / 350 F/ Gas 4.
• In a large bowl whisk together orange juice, zest, chopped herbs, olive oil, garlic and seasoning.
• Slash chicken breasts diagonally 3 or 4 times each, place in ovenproof dish and pour over marinade.
• Place couple of slices of orange on top of each chicken breast.
• Cook in the oven for 20 – 30 minutes until cooked through.
• Nice served with saffron rice (see below) and green vegetables.

Saffron Rice

nfNut Free yfYeast Free sfSugar Free sofSoya Free efEgg Free dfDairy Free gfGluten Free wfWheat Free

Serves 4

Ingredients

• 10 floz white basmati rice (in measuring jug)
• 20floz gf/yf vegetable stock freshly made with boiling water
• 1 small onion, finely chopped
• 2 tbspn olive oil
• ½ tspn saffron
• Salt.

Preparation

• Crush the saffron with a pestle and mortar.
• Lightly fry the onion in olive oil until softened (approx 5 mins).
• Add the crushed saffron and stir well to combine, cook for 1 minute.
• Add the rice and stir well.
• Add the freshly made stock and a little salt, stir well.
• Cover and simmer gently for 15 minutes, or until all the liquid is absorbed (don’t stir).
• Test a couple of grains from top of pan, when cooked fluff up with fork and serve.

Key:

Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.