Tomato and orange chicken with Greek yoghurt and burnt butter

Recipe from: 7/24/2002 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 4 chicken breasts or 8 thighs
  • 1 x 400 g can chopped tomatoes
  • juice and zest of 2 oranges
  • 30 ml olive oil
  • 3 garlic cloves, crushed
  • 2 ml grated nutmeg
  • 2 ml ground cloves or cinnamon
  • 200 ml Greek yoghurt
  • a little salt
  • 100 ml butter
  • fresh coriander to garnish


Preheat oven to 230 °C.
Place chicken pieces in oven dish.
Mix tomatoes, orange juice and zest, olive oil, garlic and spices.
Pour over chicken and bake for 30 minutes or until chicken is cooked but still tender.
Meanwhile, season yoghurt with salt.
Heat the butter in a pan over medium heat until golden.
Take note that it will separate, but do not actually let it burn.
Remove chicken from oven and serve on individual plates.
Pour the yoghurt over and then pour the burnt butter over the yoghurt.
Roughly chop coriander and use to garnish the dish.
Serve with hot,fluffy couscous with loads of chopped ripe tomatoes, Italian parsley and extra virgin olive oil.
You can also serve it with baby carrots tossed in some butter and olive oil, then roasted for 15 minutes until softened.

Read more on: poultry  |  bake publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.