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Grilled chicken fillet with kumquats

For the chicken:

  • 4 chicken fillets (skinless and boneless)
  • ½ onion chopped
  • 1 garlic clove chopped
  • ½ teaspoon ginger chopped
  • 2 bay leaves
  • 1 celery stick sliced
  • 4 tablespoons olive oil


For the sides:

  • 2 large potatoes, washed thoroughly and sliced (leave the skin on)
  • 1 aubergine sliced
  • 200 grams kumquats
  • 200 grams sugar
  • 1 cinnamon stick
  • 2-3 drops lemon juice
  • 2-3 chives
  • Salt and pepper


  • Marinate the chicken overnight with all the ingredients listed for the chicken.
  • Prepare the kumquat preserve as follows: Place them in a small pot and cover with cold water. Simmer for 20 minutes. When the 20 minutes are up, drain them and place them in a shallow pan while also adding the sugar, cinnamon, lemon juice and sauté until all ingredients have fused together (should look like spoon sweets). Remove from heat and allow to cool.
  • In the mean time remove the chicken fillets from the marinade and place them in a baking dish with ½ cup water to avoid sticking.
  • Turn on the grill and grill the chicken fillets for about 25 minutes, turning constantly to avoid over cooking on one side.
  • Place the potato and aubergine slices in another baking dish with a little oil, season and cook in a well heated oven for 10-15 minutes.
  • When everything is cooked through stack the chicken fillets on top of the vegetables on a plate and garnish with chives and accompany with kumquat preserve.



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