Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Orange chicken with cumin and paprika
- Preparation and cooking time
- Total time
- + Marinating
- Easy
- Serves 4
Ingredients
- 1 heaped tsp cumin seeds
- 4 skinless chicken breasts, cut into chunks
- 1 tsp smoked sweet paprika
- 1 tsp ground turmeric
- 1 large clove garlic, crushed
- 1 small or ½ large orange, zested and juiced, plus wedges to serve
- 2 tbsp olive oil
Method
- STEP 1
Toast the cumin seeds in a dry pan until fragrant then grind to a powder using a pestle and mortar.
- STEP 2
Put the chicken in a shallow bowl with all the other ingredients, plus some freshly ground black pepper. Toss in the marinade, then cover and leave at room temperature for 1 hour (or in the fridge overnight).
- STEP 3
Heat a large griddle or frying pan over a medium-high heat. Season the chicken generously with salt, mix well and then add to the pan without shaking off any excess marinade. Leave for 2-3 minutes without moving, to char and brown, then turn the chicken pieces over and cook for a further 2-3 minutes, until cooked through – you might need to do this in two batches. Skewer, if you like, and serve with extra orange wedges for squeezing over.
