Chicken steaks with blood oranges

Chicken steaks with blood oranges

Total: 1 hr | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 305 kcal
, Fat: 8 g
, Carbohydrate: 19 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 tbsp ginger, finely grated
1 tsp salt
½ tsp cinnamon
¼ tsp pepper
½ tsp fennel seeds
¼ tsp nutmeg
¼ tsp ground cloves
8 chicken thighs (boneless)

To brown the chicken

oil, for frying


2 red onions, sliced
4 star anise
3 garlic cloves, crushed
3 sprigs thyme
2 dl chicken bouillon
½ tbsp Maizena cornflour
1 blood orange, use only the juice
1 tbsp acacia honey
salt and pepper to taste
2 blood oranges, rinsed in hot water, dabbed dry, sliced
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How it's done

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Mix the oil with all the other ingredients up to and including the ground cloves. Add the chicken, mix.

To brown the chicken

Heat the oil in a pan. Reduce the heat, brown the chicken in batches for approx. 7 mins. on each side. Remove the meat, wipe the cooking fat from the pan and add a dash of oil.


Briefly sauté the onions, star anise, garlic and thyme in the same pan. Pour in the stock, loosen any bits that have stuck to the pan. Mix the cornflour with the orange juice, pour into the pan, add the honey, bring to the boil while stirring, season. Add the chicken (skin side up), place the orange slices between and on top of the pieces of chicken.

To cook

Approx. 30 mins. in the centre of an oven preheated to 180°C.

Good to know
Serve with: Black rice

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