Cooking with Citrus

Cooking with citrus

Cooking with citrus adds zesty flavour and aroma to your food.

Citrus chicken with watercress, feta and olives
Serves: 4
Total time: 45 mins
Preparation time: 20 mins
Baking time: 25 mins
Oven temperature: 180 °C

Cooking with citrus Citrus chicken with watercress, feta and olives


  • 4 chicken breasts, bones removed, skin left intact
  • Salt and pepper for seasoning
  • 3 cloves garlic, crushed
  • 60 ml marmalade
  • Zest and juice of 1 orange
  • 20 ml butter
  • 200 ml chicken stock
  • 3 handfuls watercress
  • 12 slices of orange
  • ½ red onion, sliced
  • 125 ml feta cheese, crumbled
  • 125ml black olives


  1. Season the chicken with salt and pepper.
  2. Mix the garlic, marmalade, zest, juice and butter together in a small bowl to form a paste.
  3. Place the chicken onto a roasting pan, spoon the mixture over the chicken. Add the chicken stock. Cover and bake in a preheated oven for 10 minutes and then remove the cover and bake for a further 10-15 minutes.
  4. Set the chicken aside and reduce the gravy over a low heat until thicker.
  5. To serve, place the watercress, orange slices, red onion, feta and olives onto a serving plate. Top with the chicken and some gravy.

Tip To make the dish even more impressive, stuff the chicken breast with crushed garlic butter and fresh herbs.


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Citrus marmalade
Makes: 3 bottles
Total time: 2 h 35 mins
Preparation time: 45 mins
Cooking time: 1 h 50mins

Cooking with citrus Citrus marmalade


  • 2 oranges
  • 4 lemons
  • 2 ruby grapefruits
  • 3 l water
  • 1,5 kg sugar


  1. Cut the fruit into wedges and then slice as finely as possible.
  2. Remove all the pips from the fruit and place into a muslin cloth. Tie it together, enclosing the pips.
  3. Place the fruit, water and pips into a large saucepan. Cover and simmer until the fruit is soft, about 90 minutes.
  4. Remove the bag of pips.
  5. Mix in the sugar, stir until all the crystals have dissolved.
  6. Boil together for 20 minutes and then start testing by placing a teaspoon of the mixture onto a cold plate. If the mixture is set, you will be able to run your finger through it and it will be gel-like.
  7. Pour the marmalade into sterilised jars and seal.

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