Since long I wanted to show you all, this recipe I found in a local magazine. At first glance looked weird. But after we tried it, it is now one of our favorite recipes! After reading "Sweet & Sour Chicken" I bet all of you might be thinking about the chinese fat-full red sweet chicken! But this is not! Here the sweet comes from the Tangerines and the sour from Yoghurt!
Tangerines and yoghurt is a common mix for desserts (usually adding honey), but in this case makes an unique, healthy and really unexpectedly delicious combination with Chicken breast!. Don't hesitate to try it! It is reaaaaally easy to make and you won't be disappointed! I recommend to accompany with white rice, a good and fresh lettuce salad, or as I made it this time, with Couscous with carrots. Delicious, filling and healthy!
Ingredients:
(for 3-4 portions)
- 4 chicken breast filets
- 3 tangerines (you can use Mandarine Orange, or Clementines)
- 200 - 250 gr. Natural (no sweetened) Yoghurt
- 3-4 Tbsp. Sweet Corn (those that comes in cans)
- 1 Tbsp Cheese cream (Philadelphia)
- 1 tsp Worcestershire Sauce
- 1 tsp Mustard
- 1/2 tsp Curry
- 1/2 tsp granulated garlic
- 1 tsp Marjoram, Oregano or Thyme (I used Marjoram)
- 1 Tbsp Olive Oil
- Salt, pepper, chili as desired
Cut the chicken breast filets in small pieces (can be big dices as well). Heat the olive oil in a big pan. When hot, add the chicken pieces until they are cooked all around.
Add garlic, corn, chili, pepper, salt and cover for about 3 to 5 minutes.
During these short time, prepare the tangerines. Remove the skin, separate and cut each segment in halves or dices. Reserve.
After the chicken is totally cooked, I recommend to uncover the pan and let the juices from the chicken evaporate, letting the chicken to get a bit fried on all its surface. It will get a bit of that nice golden color, but don't let it burn or fry too much.
Now add the curry and mustard. Mix all very well and remove from the heat (turn it off).
In a separate bowl. Mix the diced tangerines, the chicken just cooked, yoghurt, cream cheese, Worcestershire sauce, herbs (marjoram, oregano or thyme). Mix well and rectify the seasoning.
Serve hot or cold. It is really good both ways. Ideal for camping, picnic, quick lunch, dinner, etc.
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