Postcard From Spain

Ingredients

2 boneless skinless chicken breasts

Juice and coarsely grated rind of 2 small oranges

Thumb-sized piece of fresh ginger, peeled and coarsely grated

1 tsp runny honey

Salt and pepper

Method

1. Pre-heat the oven to 180C
2. Fry the chicken breasts with a little oil over a high heat for 2-3 minutes on each side until nicely brown
3. Allow them to cool then make a series of diagonal slices across each breast, cutting about half-way through the meat. Mix together the orange rind and ginger and press a little of this mixture into each of the slits.
4. Place the meat in a shallow roasting dish (a snug-fitting dish is best so that there is not too much room around the chicken.) Mix together the honey and orange juice and pour this over and around the chicken. Season generously with pepper and salt and then roast for 35-40 mins., basting the meat with the juices 2 or 3 times during cooking

This recipe is from the New Mediterranean Meals collection by Mark Harrison, which contains more than 150 original recipes. You can buy it on a fully indexed and searchable CD for just 5 euros. Contact vimark@inicia.es to order your copy.