I thought I'd make a variant on the lemon chicken from a while back.
A quick congratulations to my friends who have just finished their finals here at Oxford! Can't believe we've all been here for 4 years!
This recipe is going up in a blog carnival over at Food Renegade, so go check it out over there for more recipes and food-based discussions.
3 Chicken Breasts
4 Clementines (I know, not oranges)
1 Bunch Spring Onions
2 Medium Sweet Potatoes
1 Frying Pan
1. Slice the chicken into small strips.
2. Skin the clementines.
3. Boil some water in the saucepan along with some clementine skin. Remove the skin from the water.
4. Poach the chicken strips in the water briefly (30-60 s). Remove the chicken from the water with the slotted spoon and dry on the paper towels.
5. Chop the spring onions and chilli. Sweat these in the butter in one of the frying pans along with some ginger.
6. Skin and chop the sweet potatoes into small chunks and add to the boiling water.
7. Increase the heat on the frying pan and stir fry the chicken into the mix.
8. Once the chicken is browned, juice the clementines (or squeeze the juice out with your hands if you lack a juicer, like me) and add the juice to the pan. Simmer this slowly.
Add carbs: Add some honey to the orange sauce and/or to the sweet potatoes while mashing.
Add fat: Mix some coconut oil or more butter into the mash.
Add protein: Add bacon bits to sweet potato mash.