Glazed Coquelet with orange and cinnamon

01. September 2010

HOTPAN: Ingredients for 2 persons


  • 2 coquelets of about 600 g each
  • 1 bio orange
  • 2 sprigs of peppermint
  • 2 cinnamon sticks of 8 cm
  • 1 carrot
  • 80 g celery
  • 6 dl orange juice
  • 1 pinch of cinnamon powder
  • salt and pepper from the mill

Preliminary work

  • Wash the orange with hot water and cut into small pieces with the peel
  • Fill the coquelets with the orange, l stick of cinnamon and a sprig of peppermint and bind together with string
  • Peel the vegetables and cut into cubes


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 4 dl of orange juice to syrup, flavour with a pinch of cinnamon powder 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.

Rudolf Lehmann

Glazed Coquelet with orange and cinnamon

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