Biblical Chicken in an Orange, Honey and Raisin Sauce

Name: Biblical Chicken in an Orange, Honey and Raisin Sauce
Cuisine: Israeli
Ingredients: 2 tablespoons plain flour; 1 teaspoon sea salt; 10 grinds black pepper; 6-8 partly boned chicken breasts, trimmed of rib cage and skinned; 50 g (2 oz) margarine; 1 tablespoon sunflower or olive oil; 1 tablespoon sunflower or olive oil; 75 g (3 oz) slivered almonds; 300 ml (10 fl oz) dry white wine plus 175 ml (6 fl oz) chicken stock, or 475 ml (16 fl oz) chicken stock; 150 ml (5 fl oz) orange juice; 2 teaspoons grated lemon zest; 2 tablespoons honey; 40 g (1½ oz) raisins or sultanas; 40 g (1½ oz) raisins or sultanas; 1 × 8 cm (3 in) cinnamon stick; 2 teaspoons cornflour mixed with 1 tablespoon cold water or chicken stock; 2 teaspoons cornflour mixed with 1 tablespoon cold water or chicken stock; 2 teaspoons cornflour mixed with 1 tablespoon cold water or chicken stock; 2 small oranges, peeled, cut in segments

Preparation info

Makes
6-8
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

A dish that encapsulates the spirit of Rosh Hashanah cooking—sweet with honey and the fruits of the season—this is also an ideal way to keep chicken breasts tender and juicy. They are first lightly fried to give them colour, then left to soak in the delicious sauce for a while. A final short cooking completes the process.

Ingredients

2 tablespoons plain flour
1 teaspoon sea salt
10 grinds

Asia
Israel
Main course

Method

Season the flour with the salt and pepper. Flatten the chicken breasts gently between the hands, one at a time, then coat with the seasoned flour (the easiest way is to shake them one by one in a small plastic bag).

In a large frying pan, heat the margarine and oil over moderate heat until the foam subsides, then immediately add the slivered almonds and cook gently until golden b