Orange and Leek Pan Fried Chicken with Popcorn Polenta

Instructions

The way I make this meal is of course to first put the chicken in to marinate. I then bumble around wine in hand and do a few odd things, and after a bit make the polenta. Once the polenta is done, then I put a pan on the heat, sear the chicken, and serve!

To Marinate the Chicken

1. Cut the chicken into strips. You can do this while semi frozen if using frozen breasts.
2. Combine in a bowl with the juice from the orange. To avoid getting any of the orange bits into the marinade, you can squeeze it through a sieve, or use a proper orange/lemon squeezer if you have.
3. Add the salt, pepper and apple cider vinegar.
4. Cut one of the squeezed orange halves into quarters and lay on top of the marinating chicken.
5. Leave to marinate for between 1 -2 hours.

To Cook the Chicken

1. Cut the leek into medium to thin rounds.
2. Heat a pan or skillet, and add some olive oil.
3. Remove the orange skin quarters and add the chicken pieces in three batches, tossing in between.
4. Once all of the chicken is added, add the leek pieces.
5. Toss lightly and pour in any remaining orange juice.
6. Turn down the heat and cook for another few moments. This will allow the orange juice to reduce.
7. Remove from the heat as soon as the chicken is cooked.

To Cook the Polenta

I have listed this as last, but you can make the polenta before getting going on frying the chicken (while you are waiting for it to finish marinating). That way the chicken can be served on the polenta immediately while still hot.

1. In a large pot with the bottom covered in oil, pop half a packet of stovetop popcorn. Keep the heat high so that most of the kernels will pop. You can also use a popcorn maker – or pop the corn in the microwave if you have one of those clever popcorn microwave cooking bowls.
2. Once the popcorn is popped, transfer it into a tallish bowl or container (if you are using a stick blender) or into the blender jug if you are using a blender. Try to avoid including any unpopped kernels. Add 4 cups of cold water, and blend until smooth and thick.
3. Wash the pot there is any blackening on the bottom. Sieve the blended popcorn over the pot.
4. Discard what is in the sieve, and place the sieved polenta back on the heat.
5. Cook for 5-10 minutes adding any further liquid if it is too thick in consistency, stirring regularly.
6. Add the olive oil, butter, cream cheese and salt and pepper to taste.