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Serves 2

August 2010

Glazed coquelet with orange and cinnamon


Photo of Glazed coquelet with orange and cinnamon

Preliminary Work


Heat up the Hotpan without any oil (water test), and as soon as water pearls form on the base of the pan, place the coquelets in the pan with the breast side down, immediately reduce the heat and cook the chicken at a medium temperature until golden-brown on all sides. Only turn when the chicken releases itself from the bottom of the casserole.

Remove the coquelets, and season with salt and pepper from the mill. Line the Hotpan casserole with vegetables, place the coquelets on top and pour over the 2 dl of hot orange juice. Cover and cook for a further 10 minutes at a medium heat.

Then heat up again. As soon as steam starts to rise, place the Hotpan in the insulating bowl for 50 minutes, In the meantime, reduce 400ml of orange juice to syrup, flavour with a pinch of ground cinnamon and put aside.

Take out the coquelets, remove the string and keep warm. Remove the Hotpan from the insulating bowl, strain the sauce, reduce and season to taste with salt and pepper from the mill. Glaze the coquelets with hot orange and cinnamon syrup and serve immediately.


This dish has an Asian touch if served with coconut rice.

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG