Summary

Ingredients

• 2 red pepper (s)
• 5 orange (s), seedless
• 4 spring onion (s), slim
• 200 g peanuts, in the shell
• 4 chicken breast fillet (s), (skinless, approx. 150 g)
• salt and pepper
• g flour
• 2 medium egg (s)
• 20 g butter
• 4 tablespoon oil
• 250 ml chicken broth
• 300 ml orange juice, freshly squeezed
• 1 tablespoon cornstarch
• Cayenne pepper
• 1 bunch coriander greens

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Instructions

1. Preheat the oven to 200 degrees (gas 3, convection 180 degrees). Cut the peppers lengthways, remove the seeds and dice very finely. Peel the oranges so that the white skin is completely removed. Use a sharp knife to cut the orange fillets from the separating skins and let them drain. Clean the spring onions and cut into oblique, narrow rings.
2. Remove the peanuts from the shells and grind medium-fine in the moulinette. Clean the chicken fillets, rinse with cold water, pat dry and season with salt and pepper. First turn the chicken fillets in the flour, then pull them through the beaten eggs and finally press them into the peanut crumbs from both sides.
3. Heat the butter and 2 tablespoons of oil in a large pan. Fry the breaded chicken breast fillets over a mild heat for 4–5 minutes on each side until golden brown. Then cover in the preheated oven on the 2nd shelf from below for 10–12 minutes.
4. Remove the frying fat from the pan. Heat the rest of the oil in the pan. Sauté the pepper cubes in it. Deglaze with the stock and orange juice and reduce to 2/3 over high heat. Mix the starch with a little cold water until smooth and stir into the boiling sauce, cook for 2 minutes. Season with salt and cayenne pepper. Roughly chop the coriander greens.
5. Add spring onions and orange fillets and bring to the boil. Add coriander. Cut the chicken breasts into slices and serve with the orange sauce.
6. Basmati rice with cardamom goes well with it.