Chicken fillets with peanut crust in orange sauce

Ingredients for 4 servings:

• 2 red peppers
• 5 orange(s), seedless
• 4 spring onions, slender
• 200 g peanuts, in the shell
• 4 chicken breast fillets (without skin, approx. 150 g)
• salt and pepper
• g Flour
• 2 m.-sized eggs
• 20 g butter
• 4 tbsp oil
• 250 ml chicken broth
• 300 ml orange juice, freshly squeezed
• 1 tbsp cornstarch
• Cayenne pepper
• 1 bunch of coriander leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C (gas mark 3, fan oven 180°C). Split the peppers lengthwise, remove the seeds, and dice very finely. Peel the oranges so that all the white pith is removed. Using a sharp knife, cut the orange segments from the membranes and let them drain. Clean the spring onions and slice them diagonally into thin, diagonal rings. Remove the peanuts from their shells and grind them medium-finely in a food processor. Clean the chicken fillets, rinse them with cold water, pat them dry, and season with salt and pepper. First coat the chicken fillets in flour, then dip them in the beaten eggs, and finally press both sides into the peanut crumbs. Heat butter and 2 tablespoons of oil in a large frying pan. Fry the breaded chicken breast fillets over low heat for 4–5 minutes on each side until golden brown. Then cover and continue cooking in the preheated oven on the second shelf from the bottom for 10–12 minutes. Remove the fat from the pan. Heat the remaining oil in the pan. Sauté the diced peppers. Deglaze with the stock and orange juice and reduce over high heat until reduced by 2/3. Mix the cornstarch with a little cold water until smooth and stir into the boiling sauce. Cook for 2 minutes. Season with salt and cayenne pepper. Roughly chop the coriander leaves. Add the spring onions and orange segments and bring back to a boil. Add the coriander. Slice the chicken breasts and serve with the orange sauce. Serve with cardamom basmati rice.