How to make
The yogurt is mixed with the juice of half an orange and half a lemon. The chicken breasts stay in this mixture overnight in the refrigerator. If the meat is too thick, it can be cut in half lengthwise.
The marinated chicken is washed the next day under running water and dried well.
In a pan, heat the butter and olive oil over medium heat together with the cardamom pods, slightly flattened so that they crack and release their aroma.
Sear the meat until lightly browned on both sides and then squeeze the juices from the other halves of the citrus and sprinkle with salt and pepper.
Cover the pan and cook the meat for about 10-12 minutes, turning it from time to time. Be careful not to reduce the sauce too much and if this happens, add more orange juice.
Serve the finished orange chicken in a pan.
Enjoy your meal!
