"Chicken and chunks of oranges cooked in a creamy sauce laid on a bed of pearly white grain, tiny green peas and onions…"
Yes, it's another Hunger Games recipe! Here's what I came up with, and it turned out AWESOME.
Orange Sauce
Zest and fruit from two oranges (I used tangerines)
1 can of coconut milk
1 star anise
1 pinch cinnamon
1 pinch saffron
2 small or 1 large clove garlic, crushed
1/2 tbsp sesame oil
2 tbsp sugar (I used palm sugar)
2 large pinches of salt (to taste, really)
Cooked Chicken
Cooked Rice
Peel the oranges carefully to remove the zest. Use a sharp knife and avoid as much pith (the white waxy substance) as possible. Separate and clean the segments of orange, then put aside to add later. (If you don't peel them all in one go, the outside membrane of the segments will get hard and difficult to peel!) Bring the coconut milk to a low simmer in a saucepan - make sure it doesn't boil over, as it can cause one heck of a mess. Add the zest, the star anise, cinnamon, saffron, garlic, sesame oil and sugar. Allow to simmer gently until the sauce thickens and turns a lovely yellow colour - approx. 15-20 min. Add salt to taste, and possibly more sugar if needed. When satisfied, strain the chunks of spices out. Slice the orange segments in chunks (usually in half is fine) and add to sauce. Let it sit on low for a few minutes (enough to warm up and soften the fruit).
Serve over cooked chicken (I used leftover breast from a roast I'd done) and rice.
