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Roasted chicken breast with orange and cherries, dried cranberries, red rice, baked Jerusalem artichoke and nuts


Presented on a Palmer Aquarel plate

For 4 persons
Preparation time: 25 minutes - 30 minutes oven time


4 chicken fillets
2 tsp smoked paprika powder
1 orange, sliced

150 g fresh cherries, pitted
200 g Jerusalem artichoke, peeled
100 g cashew mix
300 g of red rice
50 g dried cranberries
10 g fresh cress
Olive oil
Pepper and salt


1. Preheat the oven to 200 degrees.
2. Drizzle the chicken breasts with 2 tablespoons of olive oil and season with the paprika, pepper and salt. Place the fillets in an oven dish. Divide the orange slices on top and bake for 30 minutes in the preheated oven.
3. Add the cherries to the baking dish during the last 10 minutes of the baking time.
4. Cut the Jerusalem artichoke into wedges. Heat 50 g salted butter in a frying pan and fry the Jerusalem artichoke wedges for 10 minutes until they turn golden brown and are cooked. Add the cashew mix to the pan for the last 2 minutes. Season with fresh pepper.
5. Cook the red rice according to the directions on the package. Mix the dried cranberries with the cooked rice.
6. Serve the grilled chicken fillet with orange and roasted cherries with the red rice, baked Jerusalem artichoke with nuts and garnish with a handful of fresh cress.

Tip: Can't get fresh cherries? Don't worry, potted cherries are fine too!

Recipe: Julie Teeken