In northern Europe you may associate oranges only with summer. But in Spain they are used in cooking almost all year long. And there are so many meals in which you can exploit the benefits of citrus fruits, especially oranges, limes and lemons.

Duck and chicken go well with orange and some of the best salads I have eaten in Spain have included slices of orange. I am blessed on this front for, as I have written elsewhere on this site, I live in a valley that is full of oranges.
So, inevitably, they get used in cooking. And, of course, as a refreshing drink be it with or without alcohol.

Here oranges are combined with some chicken breasts to make a classic dish served in many a restaurant around Valencia. This is a lovely meal which I highly recommend. Enjoyed all the more should you have it with another regional gem, the drink Agua de Valencia.


4 chicken breast fillets, skinned and boned
Juice from three oranges
4 tablespoons of olive oil
2 carrots, diced
1 onion, diced
1 teaspoon of sugar
Juice of 1 lime
125 mils of white wine
Orange slices to garnish
Salt and pepper


Season the chicken breast fillets with salt and pepper. Heat the olive oil in a deep pan and fry the chicken breasts on both sides until golden brown. Remove and keep warm.
Brown the diced carrot and onion in the meat juices. Add the orange and lime juice and pour in the white wine.
Let the sauce boil down to a little to intensify the flavours. Purée in a blender, then season with salt and pepper. Place the chicken breasts in the sauce and simmer, covered, on a medium heat for ten minutes.
Serve garnished with orange slices.