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Braised orange chicory with almonds

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Ingredients for 2 servings:

  • 6 tbsp orange juice
  • ½ lemon(s), juice
  • ½ tsp honey
  • salt and pepper
  • 2 chicory
  • some butter
  • 3 tbsp almonds, chopped
  • Paprika powder, sweet
  • Allspice d’Espelette

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

nice side dish to fish

Make a broth from orange juice, lemon juice, honey, salt, and pepper. Set aside. Toast the chopped almonds in a dry casserole dish. Halve the chicory heads lengthwise. Melt butter in a pan and fry the chicory on both sides until lightly toasted. Pour the broth over the dish and sprinkle with the toasted almonds, paprika, and Espelette pepper. Bake in an oven preheated to 160°C (top/bottom heat) for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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