Chicken à l'Orange

Ingredients

• 1.10 chicken portions
• 2.250 ml flour
• 3.5 ml salt
• 4.5 ml paprika
• 5.5 ml black pepper, freshly ground
• 6.30 ml butter or margarine
• 7.30 ml oil
• 8.90 ml lemon juice
• 9.250 ml orange juice
• 10.45 ml honey
• 11.30 ml soy sauce, original says '1 tblsp' but metric shows 30 ml — interpreted as 2 tbsp
• 12.5 ml ground ginger
• 13.1 can mandarin orange segments, canned
• 14.alfalfa sprouts or watercress, to garnish
• 15.orange, sliced, to garnish

Method

1. 1.Toss chicken portions in seasoned flour, made by mixing the flour with the salt, paprika and pepper.
2. 2.Brown chicken in the butter and oil mixed.
3. 3.Drain the tin of mandarins — reserve the fruit.
4. 4.Mix the mandarin juice with the lemon juice, orange juice, honey, soya sauce and ginger.
5. 5.Pour this mixture over the chicken and bake covered for an hour or till tender.
6. 6.Add the mandarin oranges 5 minutes before the end of cooking time.
7. 7.Cool and chill overnight for flavours to develop.
8. 8.Serve with additional fresh sliced orange and a sprinkling of alfalfa sprouts or watercress.

Notes

• Best made the day before — chilling overnight allows flavours to develop significantly.
• Soy sauce: original typed '1 tblsp' but metric column shows 30 ml (= 2 tbsp). The metric value is used — likely a typo in the imperial column.
• Source: page 13 of Adobe Scan 24 Feb 2026.pdf.