Recipe: Crispy orange, pomegranate-glazed chicken on herbed basmati rice

Chicken and rice have never looked so dazzling!



5 (750g) skinless chicken breasts, deboned

90g cake flour

65g cornflour

Salt and freshly ground black pepper, totaste

2 large eggs

15ml (1 tbsp) milk

Oil, to deep-fry


250ml (1 cup) orange juice

180ml (¾ cup) pomegranate juice

100g brown sugar

30ml (2 tbsp) lemon juice

15ml (1 tbsp) Worcestershire sauce

5ml (1 tsp) garlic, finely chopped

5ml (1 tsp) ginger, finely grated

2,5ml (½ tsp) dried chilli flakes

Zest of 1 orange

30ml (2 tbsp) cold water

15ml (1 tbsp) cornflour


20g cooked basmati rice, warm

60ml (¼ cup) fresh parsley, finely chopped

60ml (¼ cup) fresh coriander, finely chopped

30ml (2 tbsp) fresh basil, finely chopped

Salt and freshly groundblack pepper, to taste

To serve

180g pomegranate rubies

2 (50g) spring onions, thinly sliced

2 (5g) small green chillies, thinly sliced

60ml (4 tbsp) coriander, finely chopped


1. For the chicken, cut the breasts into bite-size pieces. Combine the cake flour and 65g cornflour and season to taste. Combine the eggs and milk and whisk until smooth.

2. Heat the oil in a deep fat fryer or deep pot to 180°C (check the temperature with a sugar thermometer if using a deep pot). Dip each piece of chicken into the egg mixture, followed by the flour mixture. Fry the chicken pieces off in batches, 2-3 minutes each, until crisp and golden. Drain on paper towel.

3. For the glaze, place the orange juice, pomegranate juice, brown sugar, lemon juice, Worcestershire sauce, garlic, ginger, chilli flakes and orange zest in a saucepan over medium heat. Bring to a boil and simmer, 10 minutes. Combine the water and 15ml (1 tbsp) cornflour and whisk in 60ml (¼ cup) of the warm juice mixture. Pour it all back into the remaining warm liquid and whisk until smooth. Simmer, 5 minutes, until slightly thickened. Add the fried chicken pieces and simmer, 2 minutes. Season to taste.

4. For the rice, stir all of the ingredients together and season to taste.

5. To serve, place the chicken on herbed rice and add a sprinkling of pomegranate rubies, spring onions, small green chillies and scatter over 4 tbsp fresh coriander.

Brought to you by Food and Home

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