Chicken steak Saffron with orange sauce and mango Recipe

This chicken steak saffron with orange sauce and mango recipe pairs pan-seared chicken breasts with a bright fruit sauce. Saffron seasons the chicken rather than disappearing into the sauce, while orange, mango and a small amount of vinegar keep the finished plate sweet, tart and savoury.

The original recipe calls the chicken a “steak.” Here that means a boneless breast flattened to an even thickness, so it cooks quickly and does not dry out before the centre is done.

Chicken Steak Saffron with Orange Sauce and Mango Recipe

Serves: 4
Marinating: 3 hours
Cooking: about 25 minutes

For the saffron chicken

• 4 boneless, skinless chicken breasts
• 1 medium onion, thinly sliced
• 2 tablespoons strong saffron infusion, cooled
• 1 teaspoon fresh lemon juice
• 1 tablespoon olive oil, plus a little for the pan
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper

For the orange and mango sauce

• 2 cups (480 ml) unsweetened orange juice
• 2 cups ripe mango cubes, divided
• 1 tablespoon cornstarch
• 1 tablespoon apple-cider or white-wine vinegar
• A pinch of salt
• Black pepper or mild chilli, to taste

Marinate the Chicken

1. Place each chicken breast between two sheets of baking paper and gently flatten the thickest part until the piece is an even 1.5–2 cm thick.
2. Combine the onion, saffron infusion, lemon juice, olive oil, salt and pepper in a non-reactive dish. Add the chicken and turn each piece to coat it.
3. Cover and refrigerate for three hours. Keep raw chicken cold throughout the marinating time.
4. Lift the chicken from the marinade and scrape away the onion pieces, which can burn in the hot pan. Discard the used marinade and onion; do not use them as a raw sauce.

If you are starting with saffron threads, prepare a concentrated infusion and cool it before it touches the chicken. Our guide to brewing saffron for cooking gives a reliable extraction method.

Make the Orange and Mango Sauce

1. Blend one cup of the mango with the orange juice until smooth. Keep the second cup of mango in small cubes.
2. In a small saucepan, whisk the cornstarch with two tablespoons of the cold fruit mixture. Once smooth, whisk in the remainder.
3. Add the vinegar and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring often, and cook until the sauce lightly coats a spoon.
4. Fold in the reserved mango cubes and reduce the heat. Warm them for one to two minutes without boiling them into a purée. Taste and add pepper or mild chilli if wanted.

Pan-Sear the Saffron Chicken

1. Heat a wide, heavy frying pan over medium-high heat. Add a thin film of olive oil.
2. Lay in the chicken without crowding the pan. Cook in batches if necessary. Leave the first side undisturbed for three to four minutes, until golden.
3. Turn and cook the second side. Timing depends on thickness, so confirm the centre reaches 74°C (165°F) with an instant-read thermometer rather than relying on colour alone.
4. Move the chicken to a clean plate and rest it for five minutes before slicing.

Serve and Balance the Plate

Spoon a little warm sauce onto each plate, set the chicken on top and add more sauce around it. Keeping some sauce beneath rather than covering the browned surface preserves the contrast between seared chicken and soft fruit.

Plain basmati rice, roasted vegetables or a crisp green salad all work well beside it. Taste the sauce immediately before serving: very sweet mango may need another few drops of vinegar, while tart orange juice may need no extra acidity.

Make-Ahead and Storage

The sauce can be prepared one day ahead and refrigerated in a covered container. Reheat it gently, adding a spoonful of water if it has thickened. Refrigerate cooked chicken within two hours and use it within three days; reheat only the portion you need until piping hot. Keep raw marinade and cooked sauce separate at every stage.