And what food is better prepared for the job than the orange, whose delicious juices can penetrate and infuse chicken breasts with a sweet, yet subtle flavour. Here’s how you can wow your fellow campers with a dish that’ll make their taste buds soar.
This recipe is prepared in a 10-inch Dutch oven. To adapt for a 12-inch Dutch oven, simply add half again of each ingredient.
• 2 tablespoons olive oil or any cooking oil
• 3 chicken breast halves
• 3 teaspoons Dijon mustard or Dijon mustard substitute
• Salt and pepper
• 1 large onion, diced
• 3 tablespoons butter, cut into 6 cubes
• 1 cup freshly-squeezed orange juice
• 1 tablespoon packed brown sugar
1. Pour the olive oil into the Dutch oven and pre-heat to 170oC (Use about half of the required charcoal at first, both on top and bottom and add the remaining coals after a few minutes.)
2. Cover the chicken breast halves with the Dijon mustard or Dijon mustard substitute.
3. Place the chicken breast, skin side down, into the pre-heated Dutch oven. Add salt and pepper to taste. Sprinkle onion over the chicken breasts and place 2 cubes of butter on each piece. Pour the orange juice into the pan, but be careful not to pour over the chicken as this might “wash away” the seasoning.
4. Cover with the lid and cook for 25 minutes. Baste once after 10 minutes.
5. After 25 minutes, gently turn the chicken breast over (the skin side should be yellow or lightly brown) and sprinkle with the brown sugar.
6. Replace lid and bake for another 10-15 minutes. If you have a meat thermometer, check and see when your chicken has reached an internal temperature of 70˚.
7. Serve on a plate with plenty of the juice from the Dutch oven.
This recipe will give your chicken a sweet, but subtle taste without overwhelming it. If you don’t have fresh oranges to hand, you can use orange juice, tangerines or mandarins, or add more brown sugar for a sweeter taste.
Daniel Dutch likes to cook all kinds of things in his Dutch oven when he's out camping with his friends and family members. You can find more of his recipes on his website.