Total Time
40mins
Prep 5 mins
Cook 35 mins

We have a plethera of mint that grows behind our home. The scent is overwhelming when you walk down the steps into the backyard. This dish is a very quick recipe to pull together. It has a fruity flavor that is so yummy.

Ingredients Nutrition

Directions

  1. Cut the surface of the chicken with diamond marks, by cutting the surface 3 times an inch apart one way, and then turning a fourth of a turn and cutting again 3 times, then place in a shallow dish.
  2. Combine the next 4 ingredients and pour over the chicken and then salt and pepper, then cover and place in the fridge for about 4-6 hours, or until needed.
  3. Get chicken out of fridge and take out of marinade and pat dry with paper towels.
  4. Heat the oil in a skillet, and then saute the chicken until it is golden, turning once. Drain off excess oil and then pour marinade into the skillet and cover and simmer for 10-15 minutes, until the chicken is tender.
  5. Cook the rice according to instructions, and once done drain well. Grate the orange rind and stir into the rice with the mint.
  6. Remove white plith from orange and cut into segments.
  7. Serve chicken with rice and orange segments and mint sprigs.
Most Helpful

This is a fabulous sauce. I didn't have oranges so mixed 3/4 cup frozen orange concentrate with 3/4 cup chicken broth. A beautiful golden shiny glaze for the chicken.

ldickie April 30, 2006

This sounds like MY kind of recipe: I love the flavour combo, and I also have loads of mint. I often mix a honey-mustard-lemon sauce when roasting a whole chicken. One thing always puzzles me as a South African: the American love for boneless, skinless chicken breasts, LOL! We use them, but far prefer the brown meat -- AND the skin! (I know: you will say "health reasons"!) But the breasts can be sooo bland ...

Zurie April 23, 2005