Chicken with orange ginger sauce

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This is yet another recipe from my favourite Swedish cook book writers Ulrika Davidsson and Ola Lauritzson. This time from their book GI dag för dag: 30 dagar till en nyttigare livsstil. Both me and J loved it - very fresh and fruity with a touch of spicy.

I served it with a spinach cashew salad but I'm sure it would go really well with some rice or quinoa as well. The sauce was a bit on the runnier side, I think next time I will try to make it with crème fraîche or sour cream instead of half-and-half. But aside from that it was perfect and the flavours were great.

Serves 4

Ingredients:
4 chicken breasts
salt and pepper

1 Tbs fresh ginger, grated
2 garlic cloves
zest of 1 orange
olive oil
3/4 cup chicken broth
3/4 cup half-and-half (or crème fraîche or yogurt)
juice from half an orange
salt and pepper

fresh spinach
cashews
olive oil
balsamic vinegar
juice from half an orange

Instructions:
Pre heat the oven to 350 F (175 'C). Cut the chicken breasts in smaller pieces. Place chicken in a pan, sprinkle with salt and pepper and cook in the middle of the oven for 15 minutes or until chicken is done.

Grate ginger and garlic and mix with orange zest. Pour some olive oil in a sauce pan and add the ginger-garlic-zest mix. Let it fry for a few minutes. Add chicken stock, half-and-half and orange juice and let the sauce simmer for 10 minutes. Salt and pepper to taste. Just before serving add the chicken to the sauce.

Mix spinach and cashews. Drizzle with olive oil, balsamic vinegar and orange juice. Enjoy!