Some health conscious gym-goers like to stick to the staple diet of chicken, broccoli and rice, but it doesn’t have to taste so bland. To change things up I recreated the one-pan chicken and broccoli recipe from The Kitchn cooks. Touted as the “secret ingredient for home cooks”, it’s one fruity addition that brings a sweet and tangy profile to an otherwise health-conscious meal.
Fans raved about the end result, with one stating this chicken recipe is a “keeper”, but they added mushrooms and red pepper “for more vegetables”. Another said: “Loved this recipe. Delicious and easy to make.” As for the extra ingredient, it’s a medium-sized orange that makes a lovely sauce for the chicken to cook in.
One-pan harissa orange chicken and broccoli
- Cooks in: 25 minutes
- Serves: four
Ingredients
- One medium navel orange
- Three tbsp honey
- Two tbsp harissa paste
- One 1/2 tsp cornstarch
- One 1/4 tsp kosher salt, divided
- One 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 tsp freshly ground black pepper
- Two tbsp, plus 1 1/2 tsp olive oil, divided
- Two large fresh broccoli crowns, cut into bite-size florets
Method
1. Finely grate the zest of an orange into a small bowl, then squeeze in the juice from the fruit.
2. Whisk in three tablespoons of honey, two tablespoons of harissa paste, and one-and-a-half teaspoons of cornstarch. Add salt.
3. Season the chicken with salt and pepper, then add a tablespoon of olive oil to a skillet over medium heat.
4. Fry the chicken in a single layer until golden-brown at the bottom, about four minutes, before flipped over and cooked for another two minutes (the chicken will need to be cooked in batches).
5. Once cooked, place onto a plate (some pieces might not be cooked through) and repeat the browning process.
6. Next, add more olive oil to the skillet, add in the broccoli florets and cook for two minutes. Add the chicken back into the pan, whisk the orange sauce and then add that into the pan too. Cook till the chicken is cooked through, for about four minutes.
7. Serve with cooked rice.