Chicken with Orange and Lemon


Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

The sharpness of citrus juice and vinegar is softened by the sweet hint of caramel and a last-minute dash of cream, to make a superb sauce for tender grilled chicken and whole pieces of fruit. Serve with nothing more than a few boiled new potatoes and a green salad.


  • 90 g/ oz onion, chopped
  • 4 tablespoons lemon juice


Mix the onion with the lemon and orange juices and stock in a bowl to make a marinade. Pour over the chicken or guinea fowl breasts, cover and leave in a cool place for 2 hours. Take the chicken or guinea fowl out of the dish and transfer the marinade to a small pan. Simmer gently, covered, for 20 minutes.

Put the sugar with 1 tablespoon cold water into a small pan over a medium heat, s