Chicken A L'Orange with Bulgur Wheat Pilaf
and Almond Broccolini
Our take on a French classic that typically uses duck, but making it more versatile and just as delicious with chicken. No fancy techniques required.
Cals 716 · Prot 53 · Carbs 92 · Fat 16
Quick Prep
40 min
Our take on a French classic that typically uses duck, but making it more versatile and just as delicious with chicken. No fancy techniques required.
Cals 716 · Prot 53 · Carbs 92 · Fat 16
Quick Prep
Ingredients
Chicken
Skinless boneless chicken thighs
400 Grams
Vegetable oil
1 Tbsp
Chicken seasoning
2 Grams
Black pepper
0.5 Tsp
Sauce
Fresh rosemary
10 Grams
Orange
1 Piece
Orange juice
180 ML
Onion marmalade
28 Grams
White balsamic vinegar
14*
15 ML
Honey
15 Grams
Butter
4*
10 Grams
Bulgur Wheat
Red pepper
1 Piece
Olive oil
0.5 Tbsp
Vegetable stock cube
15*
0.5 Piece
Bulgur wheat
10*11*
120 Grams
Water
240 ML
Broccoli
Tenderstem broccoli
150 Grams
Olive oil
0.5 Tbsp
Almond slivers
2*
20 Grams
Salt
0.3 Tsp
Allergens
*14 Sulphur Dioxide, *4 Milk, *15 Celery, *10 Wheat, *11 Gluten, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2994 / 716 |
| Fats (g) | 16.1 |
| of which saturated (g) | 5.4 |
| Carbohydrates (g) | 92 |
| of which sugars (g) | 29.4 |
| Fibers (g) | 18.3 |
| Proteins (g) | 53.2 |
| Salt (g) | 0.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Trim the ends of the broccoli stems and chop them into smaller bite-sized pieces, keeping the broccoli florets whole. Deseed the red pepper and finely chop into small bite-sized pieces. Pick and finely chop a sprig of rosemary, reserving the rest whole. Zest and slice the orange in half.
Tip! Place the butter in the freezer to solidify. You'll use it for the sauce later in step 5.
2 Cook bulgur pilaf
Heat a pot with a lid over medium heat with a drizzle of olive oil. Once hot, add the broccoli ends, red pepper, chopped rosemary, and cook for 2-3 min until softened. Add the 0.5 vegetable stock cube, bulgur wheat, and measured water. Bring to a boil, reduce the heat to low, cover, and cook for 15-20 min or until the water is absorbed and the bulgur wheat is cooked. Once cooked, remove the pot from the heat and keep covered until serving.
3 Prep orange sauce
Meanwhile, squeeze the fresh orange into a large bowl. Add the zest, onion marmalade, white balsamic vinegar, honey, and the carton of orange juice. Mix well and set aside. This is your orange sauce.
4 Sauté broccoli
Heat a large pan over medium-high heat with a small drizzle of oil. Once hot, add the almond slivers and toast for 1-2 min until lightly golden. Add the broccoli florets with a pinch of salt and fry or 1-2 min further until lightly softened. Transfer to a plate, and reserve the pan.
5 Fry chicken
Return the reserved pan over medium-high heat with a drizzle of oil. Once hot, add the chicken thighs with a pinch of chicken seasoning and pepper. Fry for 2-3 min on one side until golden. Add the sprigs of rosemary, flip the chicken over, and cook for another 1-2 min. Pour the sauce in the pan and bring to a simmer. Cook the chicken in the sauce for 5-7 min further until fully cooked through, and the sauce has reduced by half. Turn off the heat, and stir the frozen butter in the sauce for a silky finish.
6 Serve
Divide the bulgur wheat pilaf and almond broccoli amongst plates. Top with the chicken thighs and drizzle the orange sauce over.
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