Fruity, nutty, very healthy!
Rinse meat, dry, season with salt and season with pepper. Stir a marinade from orange juice, 2 tbsp. poultry broth and coriander. Marinate the meat in it for about 20 minutes.
In the meantime, remove the peel from the carrots and celery and chop into small cubes. Peel the shallot and dice it as well. Heat 1 tsp oil in a coated frying pan and sauté the shallot cubes in it. Add the carrots and celery and sauté. Extinguish with clear soup and juice of one lemon, season with cumin, cinnamon and honey. Simmer the vegetables on low heat for 15 minutes.
Fry the meat in the remaining oil on both sides until golden, brush with honey and roast until done, turning. Fillet the orange, reserving the juice. Rinse the parsley, shake dry and chop the leaves finely.
Add parsley, orange fillets, orange juice and walnuts to the vegetables, heat and season. Arrange meat and vegetables on a plate.
Tip:
Use an untreated orange, free from the peel wafer-thin strips from the peel and form these as a decoration on the dish.
To the fruity chicken breast tastes fragrant basmati rice.
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