Orange Poularde

1. divide poularde into 10 pieces. Grate zest from untreated oranges. Squeeze 150 ml of juice. Stir through zest, clove, juice, 1 tsp cumin and 2 tbsp vinegar. Score chilies lengthwise, remove seeds, chop finely. Mix everything with poulard parts.

Cover and refrigerate for one night.

2. peel shallots, cut in half. Squeeze 200 ml juice from 2-3 oranges. Dry poulard parts, season with salt and brown all over in oil in a roasting pan. Fry shallots briefly. Extinguish with 200 ml stock, the marinade and 100 ml orange juice. Cook in the heated oven at 200 °C on the 2nd rack from the bottom for 40 min (convection oven 180 °C). Pour in remaining stock and juice after 20 min.

Sauté corn on the cob in butter, season with salt and 1/2 tsp cumin. After 30 min in the roaster form. Remove peel from 2 oranges, remove white skin completely. Form into thin slices to the poularde, heat briefly. Season with salt, maybe pepper, vinegar and cumin. Sprinkle with coriander. Serve with chickpeas.

Preparation time

60 min.

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