Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 mango (s)
• 1 apple
• 200 ml orange juice, more if necessary
• 3 tablespoon vinegar
• ginger, ground or as a paste
• 1 pinch (s) pepper
• 6 tablespoon olive oil
• 1 chilli pepper (s), red
• 3 tablespoon soy sauce
• Paprika powder
• Curry powder, hot
• 1 squirt lemon juice
• 1 teaspoon allspice
• 1 pinch (s) cinnamon powder
• 3 teaspoons sugar

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Instructions

1. Mix 6 tablespoon olive oil, 1 pinch pepper, roughly 1-2 teaspoon hot curry powder, 3 tablespoon soy sauce, and 1 teaspoon allspice until combined. Brush all 4 chicken breasts with the marinade and refrigerate for at least 20 minutes.
2. Cut the mango and apple into small pieces and the red chilli pepper into fine rings. In a saucepan, combine 200 ml orange juice, roughly 1 teaspoon ground ginger (or paste), approximately 1 teaspoon lemon juice, the chilli, 3 teaspoon sugar, 1 pinch cinnamon powder, and the fruit pieces.
3. Place a cup of water in a baking dish. Position the marinated chicken breasts in the dish without a lid and place in a non-preheated oven at 170°C (338°F). Bake for 50 minutes, turning and brushing the chicken with remaining marinade at the 17-minute mark and again at the 34-minute mark. Chicken is done when internal temperature reaches 74°C (165°F).
4. Bring the sauce to a boil over medium-high heat, then reduce heat to medium and simmer until the orange juice reduces and the sauce thickens, approximately 15-20 minutes. Add more orange juice if needed. Season to taste.
5. Serve the chicken with the mango and apple sauce. Basmati rice or wild rice pairs well with this dish.