Chicken with sage and orange

Chicken with sage and orange

I prefer chicken over meat.

I very seldom use chicken breast meat. Mostly I just use the whole chicken and make roast chicken every Sunday with roast potatoes. If I really want to shake things up a little bit, I will make fried chicken.

I am not huge fried chicken fan, I love to eat it, but making it, that is another thing all together. I somehow keep being the bulls eye for the fat bubbles that burst on the chicken.

My dad accidently brought home an bag of orange instead of naartjies and it just stood and stood there screaming at me to eat it. I do not eat oranges at all.

That was until I came across a recipe in one of Mary Berry’s cookbook that used chicken and oranges in one recipe.

I was surprised that the chicken was soft and had a light citrus taste.

When I first read that this recipe would require me to cut the oranges into segments. Of course, I thought this was going to be a walk in the park. They always make it seem so easy on TV. Was I soo wrong. I first peeled the orange and then I found out that the white bitter part of the orange did not come off with the peel.

Then I was lost, so I took to a pairing knife, trying to cut off the white bits, I received my fair share of orange juice being squirted into my eye. I think I could see in orange blossom after a while.

The orange segments came out perfect considering that I used an entire bag just to get about 6 wedges and I covered the entire counter in sticky orange juice. Cleaning up was a nightmare.


  • 1 ¼ x cups orange juice.
  • 1 x tbsp. soy sauce.
  • 2 x tbsp. fresh sage, finely chopped.
  • 2 x tsp ginger garlic paste.
  • Salt and pepper.
  • 8 x chicken breasts.
  • 1 x tbsp. cake flour.
  • Orange segments to garnish


  • In a zip lock bag, mix together the orange juice, soy sauce, ginger garlic paste, sage, salt and pepper together.
  • Add the chicken and mix it around so that the chicken gets coated nicely.
  • Pop into the fridge and chill for an hour.
  • Remove the chicken and keep the marinade aside.
  • Place the chicken onto a greased baking tray.
  • Pop into a preheated oven and bake at 180 degrees for 30 minutes.
  • Add the marinade and return the chicken and marinade back into the oven and bake for a further 30 minutes.
  • Remove the chicken and set aside.
  • Heat the baking tray on the stove and as soon as the mixture comes to the boil and whisk in the flour and cook till the mixture thickens.
  • Pour over the chicken and garnish with orange segments.

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